St. 


Jo 


'xsgVis**. 


u 


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A42 

1853 


llSlNllllltlll    UNIVERSITV     D.H.  HILL 


®tje  1.  U.  Mil  iCibrarg 


Nnrt 


DESK. 


100M/7-89-891646 


THIS  BOOK  IS  DUE  ON  THE  DATE 
INDICATED  BELOW  AND  IS  SUB- 
JECT TO  AN  OVERDUE  FINE  AS 
POSTED  AT  THE  CIRCULATION 
DESK. 


aUG  1  9 


Digitized  by  the  Internet  Archive 

in  2009  with  funding  from 

NCSU  Libraries 


http://www.archive.org/details/practicaltreatiOOalle 


PRACTICAL  TREATISE 


ON   THE 


CULTURE   AND   TREATMENT 


GRAPE  VINE 


EMBRACING 


rTS  HISTORY,  WITH  DIRECTIONS  FOR  ITS  TREATMENT,  IN  THE  UNITED 

STATES  OF  AMERICA,  IN  THE  OPEN  AIR,  AND  UNDER  GLASS 

STRUCTURES,  WITH  AND  AVITHOUT  ARTIFICIAL  HEAT. 


BY  J.  FISK  ALLEN. 


THIRD  EDITION-ENLARGED  AND  REVISED. 


St.  Joseph's  hotxege 

NEW  YORK: 
C.    M.    SAXTON, 

AGRICULTURAL  BOOK  PUBLISHER. 

1853. 


Entered  according  to  Act  of  Congress,  in  the  year  1853,  by 

0.  M.  SAXTON, 

in  the  Clerk's  Office  of  the  District  Court  of  the  United  States  for  the  South- 
ern District  of  New  York. 


S.  W.  BENEDICT, 

t>TEKKOTVPER     AND     Pr.INTfcR, 

16  Spiict  street,  N.  Y. 


[ntokriioit  la  %  Cjjirtr  (Sfoifhm. 


The  first  edition  of  this  treatise  was  prepared  at  the 
suggestion  of  some  friends  and  other  gentlemen  ;  it  was 
intended  for  use  more  particularly  in  Massachusetts  and 
the  neighboring  States.  It  has  had  a  more  extensive 
circulation,  and,  from  questions  proposed  to  me  from  dis- 
tant States  in  this  Union,  as  also  by  direct  request,  I  have 
been  induced  to  prepare  a  second,  and  again  a  third 
edition,  enlarged  by  notes  of  my  own,  explanatory  of  the 
first,  and  by  copious  extracts  from  such  sources  as  would 
present  most,  if  not  all,  of  the  various  conflicting  views 
respecting  the  cultivation  of  the  grape. 

In  giving  the  opinions  of  others,  it  has  been  my  endeavor 
to  embrace  as  great  a  period  of  time  as  possible,  that  the 
difference  in  those  now  held,  if  any,  might  be  seen ;  to 
attain  this  object,  when  by  so  doing,  I  could  retain  the 
ideas  of  those  quoted,  such  parts  have  been  extracted  as 
contained  selections  from  previous  authors.  In  the  re- 
marks on  these  opinions  and  systems,  their  bearing  upon 
the  culture,  in  this  country,  has  been  mainly  considered, 


IV  INTEODUCTION. 

and  they  have  been  made  with  the  object  of  conveying 
information,  and  not  with  the  idea  of  criticising  them. 
Circumstances  of  climate,  or  location,  may  render  a  prac- 
tice successful  in  one  country,  that  may  be  highly  impro- 
per in  one  differently  situated. 

In  the  first  edition,  it  was  the  plan  to  give  a  concise  ac- 
count of  my  own  practice,  as  a  system  to  be  followed  by 
others,  without  giving  the  reasons  therefor.  It  was  well 
known,  in  the  vicinity  of  the  city  where  my  residence 
was,  and  where  it  was  presumed  this  treatise  would  cir- 
culate chief!}7',  that,  for  several  years,  I  had  been  expe- 
rimenting upon  the  different  plans  recommended,  (and 
which  had  caused  me  so  much  perplexity  in  the  selecting 
of  the  most  suitable  for  this  climate,)  in  order  that  I 
could  fix  upon  one  worthy  of  general  adoption.  To  spare 
other  cultivators  this  perplexity,  very  little  was  said  of 
soils  and  manures  ;  a  compost  was  recommended  as  suit- 
able, and  a  substitute  named,  in  case  the  materials  in  the 
former  could  not  readily  be  obtained.  Of  the  systems  of 
training  and  pruning,  all  that  could  be  of  use  was  given, 
and  the  advantages  and  disadvantages  appertaining  to 
each  were  noticed. 

In  the  present  edition,  it  has  been  my  plan  to  give  all 
shades  of  opinion,  for  every  variety  of  climate  ;  that, 
wherever  located,  some  remarks  might  be  found  appro- 
priate to  the  situation,  provided  it  is  within  the  latitude 
suited  to  grape  culture.  My  own  opinions  are  fully  ex- 
pressed, and,  as  the  views  of  others  have  been  added, 


INTRODUCTION".  V 

also,  and  wherein  we  differ  freely  stated,  the  reader  can 
select  for  his  own  adoption,  that  system  which  recom- 
mends itself  as  the  best  to  his  mind. 

This  treatise  is  not  offered  to  the  public  as  containing 
anything  new,  but  simply  as  recommending  a  plan  which 
has  operated  well  with  the  author ;  it  is  intended  as  a 
guide  to  the  person  entirely  unacquainted  with  the  grape 
culture,  and  for  the  benefit  more  especially  of  those  liv- 
ing remote  from  cities,  in  newly  settled  places.  This  will 
explain,  why  matters,  which  appear  to  the  experienced 
of  small  account,  have  been  so  particularly  noticed  ;  it 
has  given  occasion  to  some  repetition  also,  but  I  thought 
it  best  to  err  on  this  side,  than  that  there  should  be  any 
want  of  plain  explanation  of  my  meaning.  Rules  have 
been  given  for  the  propagation  of  the  vine,  the  planting 
out,  pruning,  training,  and  other  routine  duties. 

Yiews  of  grape-houses,  with  minute  descriptions  of  the 
manner  of  building  and  warming  them,  and  every  little 
matter  which  could  be  supposed  to  occur  to  one  unaccus- 
tomed to  the  subject,  have  been  added. 

The  subject  of  soils  and  manures  has  received  the 
largest  share  of  attention ;  pruning  and  training,  when 
compared  with  the  above,  are  secondary  affairs,  as  the 
vine,  if  well  located,  in  suitable  compost,  will  do  well 
under  any  system  judiciously  practiced.  In  treating 
these  matters,  I  have  endeavored  to  keep  distinct  the  sub- 
jects of  compost  for  the  border  of  the  grape-house,  and 
the  soil  suitable  for  the  vineyard.     I  have  not  always 


VI  INTRODUCTION. 

succeeded  in  doing  so,  nor  is  it  a  matter  of  much  conse- 
quence, for  what  is  suitable  in  the  one  case,  can  hardly 
be  injurious  in  the  other;  it  is  not  to  be  presumed,  how- 
ever, that  the  same  labor  and  care  will  be  bestowed  on 
the  preparation  of  the  soil  for  the  vineyard,  that  one 
would  give  to  the  border  for  the  grapery. 

The  material  of  the  former  edition,  which  is  simply 
the  details  of  my  practice,  is,  in  this,  unchanged  ;  when 
necessary,  rather  than  alter  the  original,  notes  explana- 
tory have  been  added. 

I  will  state  here,  as  an  explanation  for  any  repetition, 
or  for  the  want  of  more  system  in  the  arrangement  of 
the  matter,  that  the  work  has  been  performed  little  by 
little,  as  I  could  spare  an  hour  from  other  labors ;  and, 
the  present  edition  being  an  enlargement  of  the  former, 
the  matter  now  added  is  introduced  where  it  could  best 
be  under  these  circumstances. 

Salem,  Mass.,  January,  1853. 


f  ntohriiait  to  %  Jfirst  (Kbifen. 


There  are  several  works  published  in  England,  written 
by  practical  men,  giving  ample  directions  for  the  cultiva- 
tion of  the  grape  in  that  country ;  but  the  climate  of  the 
Northern  States  of  America  is  so  different  from  that  of 
England,  that,  however  well  calculated  these  directions 
may  be  for  the  latter,  they  can  hardly  be  expected  to  suit 
the  former.  The  temperature  of  England  is  milder,  and 
is  not  -subject  to  the  great  extremes  of  heat  and  cold 
which  we  experience.  The  searching  northwesterly  winds, 
which  prevail  with  us  in  New  England  in  the  winter  and 
earl}''  spring  months,  with  the  mercury  often  at  zero,  and 
even  below  that  point,  and  the  sudden  changes  we  are 
liable  to,  in  this  season  of  the  year,  often  equal  to  forty 
degrees  in  a  few  hours,  render  the  care  requisite,  for  the 
successful  forced  culture  of  fruit,  very  great,  and  the  pro- 
cess a  more  difficult  one,  in  this  country,  than  in  En- 
gland* 


*  Mr.  Hovey,  in  his  Magazine  of  Horticulture,  quotes  the  above  passage, 
with  this  remark  relative  thereto :     "  In  regard  to  the  '  more  difficult '  pro* 


Vlll  INTEODUCTION. 

Do  not  build  a  grapery  under  the  erroneous  impres- 
sion, that,  having  done  so,  and  planted  the  vines,  you 
have  secured  to  yourself,  without  further  labor,  a  boun- 

cess  of  producing  the  grape,  in  this  country,  the  author  undoubtedly  alludes 
to  early  forcing ;  for  we  apprehend  that,  in  cold  houses,  the  process  requires 
as  little  care,  if  not  much  less,  than  in  England."  I  cannot  imagine  how 
any  one  could  doubt  the  meaning  of  this  expression  ;  for,  after  mentioning 
the  extreme  changes  in  winter  and  spring,  the  mercury  falling  to  zero, 
(which  it  can  never  be  expected  to  do  when  the  grapes  are  growing  in  a  cold 
liouse,)  is  added  these  words:  "render  the  care  requisite,  for  the  successful 
forced  culture,  of  fruit,  very  great,  and  the  process  a  more  difficult  one," 
&c.  If  Mr.  Hovey  considers  growing  grapes  under  glass,  without  fire  heat, 
forcing  them,  he  differs  from  me,  in  what  forcing  is.  (See  Eemarks  on 
Forcing.) 

The  care  necessary,  is  in  the  regulation  of  the  temperature  of  the  Forcing 
House  in  the  daytime,  uuder  the  particular  circumstances  referred  to.  Good 
judgment,  some  experience,  and  much  caution,  are  requisite  in  the  proper 
ventilation  of  the  house  at  these  times.  For  instance,  the  mercury,  in  the 
open  air,  has  been,  during  the  night,  5°  or  10°  below  zero;  to  keep  the 
temperature  of  the  house  at  45°  or  50°,  at  sunrise,  you  must  have  the  flues, 
or  water-pipes,  hot ;  as  soon  as  the  sun  shines,  as  it  frequently  does  in  win- 
ter as  well  as  in  the  summer,  with  great  brilliancy  upon  the  glass,  the  heat 
rapidly  accumulates,  and  the  mercury  is  soon  at  90°  or  100°.  The  tempera- 
ture in  the  open  air  may  be  at  zero,  or  from  that  point  up  to  20°.  Now, 
here  is  the  difficulty ;  if  the  top  lights,  or  any  other  ventilators  are  opened 
so  as  to  allow  a  current  of  this  cold  air*  to  flow  over  the  vines,  the  fruit  thus 
exposed  will  perish,  and  if  you  suffer  this  very  high  temperature,  when  80° 
or  85°  is  the  highest  point  you  should  allow,  the  vines  will  be  unduly  ex- 
cited, and  consequently  very  liable  to  a  cheek,  when  the  temperature  falls. 
The  foliage  may  not  show,  at  the  time,  any  bad  effects  from  this  cold  air,  but 
soon  the  young  bunches  will  turn  yellow  and  drop.  "  What  is  the  matter 
with  my  vines  ?"  (is  a  question  which  is  often  put  to  me,)  ''  they  pushed  very 
strong,  and  showed  fine  bundles  of  fruit,  but  the  most  of  them  have  dried 
up  and  dropped."  They  have  at  some  time  received  a  check  to  the  flow  of 
the  sap,  and  the  effect  of  this,  in  the  first  seventy  days  of  forcing,  will  al- 
ways be  the  loss  of  the  crop.  Having  small  ventilators,  and  opening  the 
lights  but  very  little,  with  every  precaution  that  can  be  used,  under  the  cir- 
cumstances, to  remedy  and  prevent  the  too  much  heat,  and„  the  admission 
of  a  current  of  the  cold  air,  is  the  only  way  to  avoid  any  ill  effects  from  such 
causes, 


INTRODUCTION'.  IX 

tiful  supply  of  fruit ;  if  you  do  so,  you  must  be  sadly 
disappointed. 

Probably  there  is  no  plant  so  sure  of  yielding  an  an- 
nual crop  as  the  grape,  under  right  management ;  but 
this  is  absolutely  necessary,  to  insure  success. 

The  attempt  has  been  made  to  give  plain  rules,  which 
may  be  easily  understood,  and  the  practical  operation  of 
which  can  be  carried  out  with  as  little  labor  as  the 
proper  cultivation  of  the  grape,  under  glass,  will  permit. 

The  following  directions  are  intended  for  those  who 
may  desire  to  cultivate  this  fruit,  for  their  own  pleasure 
or  convenience,  and  do  not  wish  to  incur  the  expense  of 
a  regularly  educated  gardener,  and  who  have  felt  the 
want  of  a  concise  and  simple  explanation  of  the  pro- 
cess, and  the  rules  by  which  these  operations  of  forcing 
and  of  growing  grapes,  under  glass  structures,  can  be 
carried  out. 

The  treatment  recommended  is  such  as  has  been  found 

Mr.  A.  Forsyth,  in  a  diary  of  the  culture  of  the  grape  in  a  forcing-house, 
at  East  Barnet,  in  Herts,  published  in  Loudon's  Magazine,  page  548,  vol. 
10th,  makes  these  remarks  relative  to  the  weather:  "  December  the  15th, 
weather  favorable;  the  nights  often  50°  or  52° ;  seldom  under  40'.  We 
have  had  only  four  frosts ;  the  most  intense,  as  low  as  26\"  A  diary  of 
the  forcing-house  kept  by  myself,  on  the  fifteen  first  clays  of  December,  has 
five  or  six  days  when  the  cold  is  said  to  be  very  severe,  below  zero  or 
about  it ;  and  several  days,  when  it  was  mild  by  day,  the  mercury  fell  to 
16°  and  18"  at  night.  In  any  degree  of  cold  at  night,  if  the  heating  ar- 
rangements are  suitable,  the  temperature,  with  proper  care,  can  be  easily 
regulated.  That  there  is  a  vast  difference  in  the  attention  required  when 
the  mercury  ranges  from  20°  to  4S°  above  zero,  or  when  it  is  as  low  as  6' 
or  10°  below,  any  one  having  had  experience  in  such  matters  will  readily 
admit. 

1* 


X  INTRODUCTION. 

to  be  the  best,  after  many  years'  experience,  in  its  culti- 
vation ;  during  which  time,  the  different  systems  of 
pruning  have  been  all  tried,  and  many  of  the  vineyards 
in  France,  and  on  the  Rhine,  in  Italy,  and  other 
countries  have  been  visited,  and  the  manner  of  pruning, 
the  varieties  of  soil,  and  the  amount  of  fruit  which  a  vine 
is  permitted  to  ripen,  have  been  examined  and  ascer- 
tained. 

The  disadvantages  we  labor  under,  in  this  country,  in 
forcing  fruit,  from  the  extreme  coldness  of  the  weather 
in  winter,  are  counterbalanced,  in  some  degree,  by  the 
superior  brilliancy  of  the  sun,  and  consequent  dryness  of 
the  atmosphere,  at  the  time  of  ripening,  which  give  a 
flavor  to  the  fruit,  such  as  it  can  rarely  be  made  to  attain 
in  the  moist,  dull,  and  cloudy  weather  of  England.* 
The  variations  of  the  temperature  are  always  indicated 
by  a  Fahrenheit  thermometer. 

*  I  find  that  I  have  not  always  been  here  rightly  understood.  The  idea 
intended  to  be  expressed  is,  that  the  natural  advantages  of  our  climate 
over  that  of  England,  in  respect  to  the  atmosphere,  are  very  much  in  our 
favor.  Most  seasons,  the  grapes  produced  in  this  country  in  houses  with- 
out fire  heat,  are  equally  well  flavored  as  those  grown  with  artificial  heat. 
The  forced  fruits  of  England,  grapes,  pine  apples,  and  cherries,  are  very 
superior.  I  have  never,  in  any  country,  eaten  better,  particularly  the  pine 
apples,  which  are  richer  in  flavor  than  any  I  have  ever  tasted  in  the  East 
Indies. 


itsteti  of  %  drape  Dnte. 


The  vine  is  known  to  have  existed  from  the  earliest 
time  of  which  we  have  record.  Extracts  from  different 
sources,  giving  its  history  and  the  time  and  manner  of  its 
introduction  into  Europe,  are  annexed. 

The  variety  of  the  grape  from  which  have  originated 
all  the  kinds  cultivated  as  European  sorts  in  this 
country,  came  first  from  Asia.  For  many  centuries  it 
has  been  cultivated  in  the  warm  and  temperate  latitudes 
of  Europe. 

The  vine  is  also  indigenous  to  America;  it  is  found, 
in  its  wild  state,  over  a  very  large  extent  of  country  in 
great  variety,  and  growing  to  the  tops  of  the  highest 
trees,  in  the  season  of  inflorescence  filling  the  air  with 
its  perfume. 

In  America,  we  cultivate,  generally,  two  species  of 
the  grape,  the  Vitis  vinefera,  which  is  the  type  of  what 
we  call  the  European  varieties ;  and  the  Yitis  labrusca, 
— of  this  species  are  the  Isabella  and  Catawba,  native 
sorts.  • 

The  grape  has  been  cultivated  in  all  ages,  and  held  in 


xii  HISTORY   OF  THE   GRAPE   VINE. 

high  estimation.  The  generally-received  opinion  of  the 
manner  of  its  introduction  into  Europe  is,  that  it  made 
gradual  approaches  by  the  way  of  the  Mediterranean 
Sea,  the  Phoenicians  first  carrying  it  into  the  islands 
there,  from  whence  it  spread  into  Italy,  Spain,  France, 
and  Portugal,  and  thence  north  through  France,  Switzer- 
land, England,  &c,  &c. ;  from  all  these  countries  we 
have  received,  in  the  United  States,  our  varieties  of  this 
species.  It  lives  to  a  great  age,  and  forms  wood  capa- 
ble of  being  serviceable  in  the  arts.  The  cultivation  of 
the  grape,  in  its  northern  extent,  is  not  confined  to  a 
certain  parallel  of  latitude.  It-  has  been  observed  in 
Europe,  that,  as  you  go  east,  the  cultivation  of  this  plant 
extends  to  the  north.  Arthur  Young  says,  that,  in 
France,  the  difference  is  2°  of  heat  in  the  same  parallel. 
In  the  United  States  of  America,  the  difference  of  cli- 
mate is  also  found,  but  operating  in  a  reversed  manner. 
In  the  same  latitude,  as  we  go  west,  is  found  a  milder 
climate,  particularly  after  passing  the  Alleghanies,  and, 
on  the  Pacific,  it  is  yet  more  mild.  At  Fort  Vancouver, 
which  is  five  degrees  north  of  New  York,  the  tempera- 
ture is  so  mild  that,  in  winter,  the  mercury  falls  but  a 
few  times  below  freezing. 

"  Grape  Vine.      Vitis. 

"The  generic  name  is  derived  from  vincirc,  to  bind. 
Every  part  of  the  Scriptures  mentions  the  vine  as  being 
held  in  the  highest  estimation.  !Noah  planted  vineyards 
and  made  wine.    They  are  mentioned  among  the  bless- 


HISTOEY  OF   THE   GRAPE   VINE.  xui 

ings  of  the  promised  laud,  "  a  land  of  wheat,  and  barley, 
and  vines,'  etc. 

"  At  what  exact  period  the  vine  was  first  cultivated  in 
England,  is  uncertain;  but  we  conclude  it  was  as  early 
as  about  the  tenth  year,  A.  D.,  as,  at  that  time,  the  Ro- 
mans had  possession  of  a  great  part  of  this  island,  and 
had  introduced  the  luxuries  of  Italy  wherever  they  set- 
tled. Many  authors  are  of  opinion  that  it  was  not  intro- 
duced into  this  country  until  about  the  year  280. 

"  That  we  are  indebted  to  the  Romans  for  the  first  in- 
troduction of  the  vine  is  generally  allowed,  although  it  is 
possible  it  might  have  been  introduced  at  a  much  earlier 
period  than  we  have  stated,  as  the  Phoenicians  are  said 
to  have  planted  the  vine  in  the  isles  of  the  Mediterranean 
Sea,  as  well  as  in  several  parts  of  Europe  and  Africa ; 
and  as  we  have  accounts  of  their  trading  to  Britain,  for 
tin,  they  might  have  planted  it  on  the  English  coast 
also.  But  this  must  remain  a  matter  of  conjecture  any 
farther  than  as  it  confirms  the  vine  to  have  been  orim- 
nally  brought  from  Palestine.  In  the  Book  of  Numbers 
we  find  that  the  men  whom  Moses  had  sent  to  spy 
the  land  of  Canaan,  returned  with  a  bunch  of  grapes 
which  they  bare  between  two,  upon  a  staff. 

:<  The  Damascus  grapes,  at  the  present  time,  are  often 
found  to  weigh  upwards  of  twenty-five  pounds  the 
bunch.  In  the  accounts  from  ^Egidus  Yan  Egmont,  en- 
voy from  the  States  to  the  King  of  Naples,  and  John 
H""vumn,  professor  of  the  oriental  languages  in  the  uni- 


Xiv  HISTORY   OF   THE    GRAPE   VINE. 

versitj  of  Leyden,  who  have  published  their  observations 
on  the  present  state  of  Asia  Minor,  it  is  mentioned  that, 
in  the  town  called  Sedonijah,  which  is  four  hours  jour- 
ney from  Damascus,  some  of  the  grapes  were  as  large  as 
pigeons'  eggs,  and  of  a  very  exquisite  taste.  From  these 
circumstances,  we  may  fairly  conclude  that  the  vine  is  a 
native  of  Syria. 

"  Although  wine  is  not  made  in  Egypt,  vines  are 
much  cultivated,  and  the  grapes  have  a  delicious  per- 
fume. 

"  Pliny  concludes  that  the  vine  was  very  rare  in  Italy 
in  the  time  of  Numa,  and,  to  encourage  the  pruning  of 
vines,  he  prohibited  the  use  of  any  wines,  in  sacrifices 
to  the  gods,  that  were  cut  from  vines  which  had  not 
been  pruned. 

"  It  was  not  until  about  the  year  270,  that  the  vine 
was  planted  in  the  northern  parts  of  Gaul,  and  about  the 
rivers  Rhine,  Maine,  and  Moselle,  and  in  Hungary. 

"  The  various  wines  made  from  the  grape  are  very  nu- 
merous. Pliny  says,  in  his  day  there  were  eighty  kinds 
of  the  best. 

"  The  island  of  Madeira  was  planted  with  the  vine, 
from  cuttings  brought  from  Cyprus,  in  the  year  1420, 
when  the  island  was  first  discovered.  The  Rhenish 
vine  has  also  been  planted  there. 

"  The  Cape  of  Good  Hope  has  been  planted  with  vines 
from  the  Rhine,  Persia,  and  other  countries. 

"  The  juice  of  the  ripe  grape  (says  Dr.  Darwin)  is  a 


HISTORY   OF  THE   GRAPE  VINE.  XV 

nutritive  and  agreeable  food,  consisting  chiefly  of  sugar 
and  mucilage.  The  chemical  process  of  fermentation 
converts  the  sugar  into  spirit;  converts  food  into  poison. 

"  It  has  been  observed,  that  all  the  vineyards  in  Ger- 
many, beyond  the  51st  degree  of  latitude,  are  dubious." 
— Phillips's  Companion  to  the  Orchard.  London,  new 
ed.  1831. 

"  Pliny  states  that  the  vines  in  Italy  would  climb  to 
the  very  top  and  even  out-top  the  highest  poplars ;  on 
which  account  the  grape-gatherers,  in  time  of  vintage, 
put  a  clause  in  the  covenant  of  their  bargains  when  they 
were  hired,  that,  in  case  flieir  foot  should  slip  and  their 
necks  be  broken,  their  masters  should  give  orders  for 
their  funeral  fire  and  tomb  at  their  own  expense. 

"  Ancient  naturalists  and  modern  travelers  agree  in 
their  accounts  of  the  long  life  and  immense  size  to  which 
the  vine  attains  in  its  wild  state.  Statues  have  been 
carved  from  its  wood,  pillars  have  be_>n  made  from  it, 
and  the  large  doors  of  the  cathedral  of  Ravenna  are  also 
made  from  this  wood.  Large  tables  have  been  made  of 
a  single  plank.  Pliny  gives  an  account  of  a  vine  six 
hundred  years  old." — Chaptal,  p.  142. 

"  Miller  says,  of  the  vines  in  Italy,  that,  in  some  parts 
of  that  country,  a  vine  is  considered  young  at  one  hun- 
dred years,  and  that  there  are  plants  in  existence  which 
have  been  cultivated  three  hundred  years." — Chaptal. 

"  The  Burgundy  wine  has  been  celebrated  for  its  supe- 
rior quality  certainly  as  far  back  as  the  13th  century. 


XVI  HISTORY   OF   THE   GRAPE   VINE. 

The  kings  of  France  have  interested  themselves  in  the 
planting  of  vines  in  their  domains.  There  is  proof  that 
Charlemagne  had  attached  to  the  palaces  which  he  in- 
habited, vineyards,  and  the  necessary  instruments  for 
making  wine ;  and  there  you  might  behold  the  sovereign 
enter  upon  the  details  of  the  management  with  the  over- 
seer. 

"  The  garden  of  the  Louvre,  as  of  the  other  royal 
houses,  has  contained  vines  since  the  year  1160.  Louis 
the  young  allowed  annually,  from  their  produce,  six 
hogsheads  of  wine  to  the  rector  of  St.  Nicholas. 

"  Philippe  Augustus,  as  shown  by  the  account  of  the 
revenues  for  the  year  1200,  reported  by  Bussel,  possessed 
vineyards  in  Bourges,  Soisons,  Compeigne,  Laon,  Beau- 
vais,  Auxerne,  Corbeil,  Beti&e,  Orleans,  Moret,  Poissi, 
Gien,  Anet,  Charlevane,  Verberries,  Fontainbleau,  Rure- 
cour,  Mili,  and  several  other  parts  of  France." — Chaptal. 

"  The  vine  was  introduced  by  the  Phoenicians  into 
cultivation  in  Europe  by  the  way  of  the  Mediterranean 
islands,  Italy,  and  Marseilles." — Cliaptal. 

"  From  the  remotest  records  of  antiquity,  the  vine  has 
been  celebrated  as  the  type  of  plenty  and  the  symbol  of 
happiness.  The  pages  of  Scripture  abound  with  allu- 
sions to  the  fertility  of  the  vine,  as  emblematical  of  pros- 
perity ;  and  it  is  declared,  in  describing  the  peaceful 
and  flourishing  state  of  the  kingdom  of  Israel,  during 
the  reign  of  Solomon,  that  '  Judah  and  Israel  dwelt 
safely,  every  man  v<nder  his  vine  and  under  his  fig-tree.' 


HISTORY   OF  THE   GRAPE   VINE.  xvii 

It  is  supposed  to  have  been  introduced  into  Britain  at 
the  commencement  of  the  Christian  era,  and  history 
amply  proves  that,  for  a  long  series  of  ages,  vineyards 
were  very  common  in  the  southern  parts  of  the  island, 
and  that  the  quantity  of  wine  produced  from  them  was 
so  great  as  to  be  considered  one  of  the  staple  products  of 
the  land." — Clement  Hoare.    London,  1837. 

Konisburgh,  in  north  latitude,  nearly  55°,  is  considered 
the  limit  at  which  the  grape  will  ripen  in  Europe. 

Humboldt  has  observed,  that  the  best  wines  are  pro- 
duced from  vineyards  situated  in  the  interior,  away  from 
the  sea-board,  and  remarks,  that  the  cause  does  not  alone 
reside  in  the  lower  summer  temperature  of  the  coasts, 
but  attributes  the  difference  to  the  light,  from  a  clearer 
state  of  the  heavens.  He  also  says,  "  to  have  palatable 
wine,  not  only  must  the  mean  annual  temperature  ex- 
ceed 49°  55',  but  that  the  mean  winter  cold  must  not 
fall  quite  to  the  freezing  point,  33°  4',  and  this  must  be 
followed  by  a  mean  summer  heat  of  at  least  64°  4'." 


Cttlte  of  %  fep. 


SITUATION   OF   THE   GRAPERY. 

First  in  order,  and  of  the  utmost  importance,  is  the 
situation  of  the  house.  It  must  be  so  located,  that  stag- 
nant water  will  not  remain  on  the  border,  or  within  reach 
of  the  roots  of  the  vine. 

If  you  cannot  avoid  building  the  house  where  water  is 
found  to  stand  two  or  three  feet  under  the  surface,  then 
the  soil  should  be  thrown  out  the  whole  length  and 
breadth  of  the  border,  eighteen  inches  deep,  and  the  bot- 
tom paved  with  stone  or  brick,  so  as  effectually  to  prevent 
the  roots  penetrating  through  it  to  the  water.  Make  the 
border  on  this,  as  directed  hereafter;  this  will  raise  the 
top  of  the  soil  eighteen  inches  above  the  level  of  the  ad- 
joining surface. 


20  THE    CULTURE    OF  THE   GRAPE. 


ASPECT   FOR   THE    GRAPERY. 

The  house  should  front  the  south ;  a  slight  variation, 
provided  it  is  to  the  east,  so  as  to  receive  the  morning 
sun,  will  be  no  objection.* 

In  the  Gardeners'  Chronicle  of  1847,  page  734,  is  an 
account  of  some  grapes  exhibited  at  the  Horticultural 
Show,  "  raised  in  the  city  of  London,  under  a  glass  case, 
without  fire  heat,  in  an  aspect  nearly  northwest,  and 
where  they  received  only  about  one  hour's  sun  in  the  lat- 
ter part  of  the  day  ;  they  were  a  small  black  kind^  and 
well  colored,  a  fact  corroborative  of  the  opinion  now  en- 
tertained, that  grapes  should  be  sheltered  from  the  direct 
rays  of  the  sun  upon  the  fruit." 

Mr.  Hovey,  the  Editor  of  the  Magazine  of  Horticul- 
ture, does  not  agree  with  me,  in  the  opinion  before  ex- 
pressed, relative  to  the  aspect  for  the  grapery.  In  a  no- 
tice of  the  first  edition  of  this  work,  he  says,  "  Not  so, 
however,  (all  important,)  the  direction,  '  that  the  house 
should  front  the  south,'  or  '  a  slight  variation,  provided  it 
is  to  the  east.'  If  forcing  was  only  to  be  the  object,  this 
would  hold  true ;  but,  for  the  ordinary  culture  of  the 
grape,  either  with  or  without  heat,  it  is  by  no  means  ne- 
cessary.    In  our  bright  climate,  any  position  but  a  north- 

*  Cultivators  of  the  grape  have  usually  advised  this  position  for  the  front 
of  the  house ;  several  persons,  who  have  had  practical  experience,  would 
prefer  that  it  should  front  south  ten  or  fifteen  degrees  east,  or  even  south- 
southeast. 

"  Every  house  for  the  purpose  of  forcing  or  growing  fruit  should  stand 
on  a  foundation  naturally  dry  or  effectually  drained.  As  to  aspect,  the 
standard  principle  is,  to  Bet  the  front  directly  to  the  south." — Abercrombie. 


THE  CULTURE  OF  THE  GRAPE.  21 

ern  one  will  enable  the  cultivator  to  produce  the  most  de- 
licious grapes."  I  have  houses  fronting  northeast  and 
southwest,  (of  course,  with  such  aspect,  the  houses  are 
glass  on  all  sides,)  east  and  west,  southeast  and  northwest, 
and  the  other  intervening  points  of  the  compass.  I  have 
carefully  noted  the  effect  of  the  different  positions,  and 
can,  in  the  strongest  language,  recommend  the  aspect  of 
south,  inclining  a  little  to  east,  as  the  best.  Southeast  is 
the  next  best ;  and  east-southeast  is  preferable  to  south- 
west. The  front  of  a  house  exposed  to  the  west  winds 
(which  are  our  coldest  in  winter  and  spring,)  is  liable  to  a 
very  low  temperature  till  the  sun  suddenly  shines  upon 
it,  and  then  comes  a  sudden  and  rapid  accumulation  of 
heat,  very  prejudicial  to  the  welfare  of  the  vines.  I  do 
not  wish  to  be  understood  as  saying  that  grapes  cannot  be 
grown  in  any  but  just  such  a  position ;  I  know  that  they 
can  be ;  but  the  care  requisite,  and  the  chances  of  failure, 
are  greater  in  ratio  as  the  house  in  its  aspect  deviates 
from  the  best  position.  These  remarks  apply  particularly 
to  the  northern  states  ;  in  the  middle  and  southern,  it  may 
be  advantageous  to  avoid  the  great  heat  of  the  sun,  if  it 
is  intended  to  grow  grapes  under  glass,  and  that  in  such 
a  position  the  best  aspect  for  the  front  of  the  grapery  may 
be  west-northwest. 


THE   HOUSE. 

The  common  lean-to  house  is  the  best  for  forcing  ;  from 
thirteen  to  fifteen  feet  high  on  the  back,  four  feet  on  the 
front,  and  twelve  feet  wide  on  the  inside,  are  suitable  pro- 


22  THE  CULTURE  OF  THE  GRAPE. 

portions ;  the  length  of  it  can  be  as  desired,  from  twenty 
to  one  hundred  feet  or  more. 

The  front  of  the  house  should  be  framed,  the  sills 
standing  on,  and  secured  to,  stone,  or  locust  posts,  set 
four  or  five  feet  under  ground,  and  eight  feet  apart,  thus 
giving  the  roots  freedom  to  roam  at  pleasure.  The  floor  of 
the  house  should  be  on  a  level  with  the  surface  of  the 
border.  The  back  wall  may  be  either  of  brick  or  wood. 
If  the  house  is  to  be  used  for  forcing  fruit,  it  should  have 
a  double  wall  on  the  back.  A  span-roofed  house  is  the 
best  for  a  cold  grapery.*  It  should  be,  above  the  sills, 
on  all  sides  of  glass,  and  of  the  following  dimensions  : — 
twenty  feet  wide,  and  of  any  length  desired  ;  the  upright 
sides  above  the  sills,  six  feet  high  ;   the  rafters  should  be 

*  "  In  a  span-roofed  house  sixty  feet  long,  the  south  side  glazed,  the 
north,  wood  and  asphalte,  vines  will  not  do  well  under  the  latter.  Better 
glaze  the  north  span ;  but.  depend  upon  it,  you  would  do  better  still  were 
you  to  add  another  sixty  feet  to  the  length,  and  so  form  one  hundred  and 
twenty  feet  of  roof  facing  the  south,  instead  of  employing  the  same  quan- 
tity of  glass  for  a  house  half  the  length  with  a  double  aspect ;  and  the  more 
especially,  if  it  is  intended  for  early  forcing." — Gardeners'1  Chronicle,  p.  69G, 
Oct.  1816. 

A  house  of  this  construction  is  not  suitable  for  forcing  grapes,  it  being  all 
of  glass,  and  consequently  so  open  to  the  admittance  of  air  in  very  cold, 
windy  weather,  that  it  is  very  difficult  to  avoid  such  extremes  of  tempera- 
ture as  will  be  injurious  to  vines.  If  peaches  or  cherries  are  to  be  forced, 
such  a  house  is  desirable,  and,  for  many  kinds  of  pot  plants,  no  better  can 
be  had.  With  respect  to  the  correctness  of  the  opinion  expressed  above, 
that  it  is  better  to  build  a  house  of  double  the  length,  with  the  same  quan- 
tity of  glass,  it  depends  upon  what  uses  the  house  is  to  be  put  to.  As  a 
cold  grapery,  and  as  a  house  where  the  vines  are  aided  by  artificial  heat, 
(but  not  forced,)  it  is  superior  in  its  arrangements  to  the  lean-to  house,  and, 
under  the  same  circumstances,  will  perfect  its  crop  ten  or  fifteen  days  sooner, 
and  will  yield  a  larger  amount  of  fruit  on  a  given  space.  It  is  more  liable 
to  damage  from  hail  and  frost.  (See  description  of  one  of  my  span-roofed 
houses.) 


THE  CULTURE  OF  THE  GRAPE.  23 

twelve  feet  long ;  this  will  make  the  height  of  the  house, 
at  the  ridge-pole,  or  centre,  on  the  inside,  fourteen  feet. 
The  sills  must  be  secured  to  stone,  or  locust  posts,  placed 
eight  feet  apart,  and  sufficiently  deep  in  the  soil  to  he  free 
from  clanger  of  being  thrown  by  the  frost.  Place  the 
house  fronting  south-southeast.  You  may  plant  three  sets 
of  vines, — one  in  the  centre,  and  one  on  each  side.  Upon 
a  house  of  this  description,  the  sun's  rays  will  rest  from 
morning  until  evening,  and  the  crop  will  come  rapidly  to 
maturity. 

At  the  time  of  writing  the  above,  I  had  a  span  grapery 
twenty -two  feet  wide  on  the  inside,  (see  view  of  this 
house,)  which  had  four  sets  of  vines  planted  in  it ;  at  that 
time,  it  was  a  matter  of  doubt  with  me  whether  or  not 
the  vines  were  too  much  crowded  ;  since  then,  they  have 
matured  a  fine  crop  of  grapes,  and  the  fruit  on  the  two 
inside  sets  of  vines  was  fully  equal  in  quality  and  quan- 
tity to  those  where  the  roots  were  in  the  open  border,  and 
had  more  room  to  ramble  and  extend  themselves.  The 
present  summer,  these  inside  vines  have  upon  them  a 
very  heavy  crop ;  each  vine  having  shown  from  fifty  to 
one  hundred  large  and  handsome  bunches.  They  will  not 
be  allowed  to  mature  more  than  from  six  bunches  for  the 
Sj'rian,  up  to  twenty  for  the  Hamburgh,  being  only  in 
the  fourth  season.  When  the  vines  are  fully  established, 
the  grapes  will  hang  from  the  sill  to  the  ridgepole,  and 
present  a  beautiful  appearance.  If  there  is  ample  room, 
I  would  substitute  this  house  for  the  one  twenty  feet  wide, 
and  with  only  three  sets  of  vines.  This  house  at  the  pre- 
sent time  has  now  been  four  years  longer  in  bearing,  and 
the  vines  continue  to  do  well,  the  inside  ones  being  allow- 


24  THE  CULTURE  OF  THE  GRAPE. 

ed  to  bear  ten  to  fifteen  bunches  each,  the  outside  ones 
twenty  to  thirty. 


GLASS    HOUSES HOW    CONSTRUCTED. 

Glass  houses,  for  horticultural  purposes,  may  be  con- 
structed in  a  great  variety  of  forms,  to  suit  the  particular 
circumstances  of  the  place,  or  ground  where  it  is  to  be 
located. 

It  is  important  to  have  as  little  obstruction  to  the  admis- 
sion of  light,  and  as  little  solid  wood  work,  as  is  consistent 
with  a  proper  degree  of  strength  in  the  frame  and  sashes 
which  are  to  support  the  glass,  as  possible.  It  is  alsoim-. 
portant,  in  frigid  climates,  to  guard  against  the  admission 
of  cold,  or  the  escape  of  heat ;  consequently,  the  ends 
and  the  back,  or  the  north  side  of  the  house,  are  usually 
built  of  wood,  stone,  or  brick.  Oiled  paper  and  cloth, 
and  other  preparations  on  cloth,  have  been  used  for  cover- 
ing the  roof,  but  with  no  good  result;  glass  is  the  only 
article  that  can  be  used  to  advantage.  To  admit  air, 
which  is  essential  to  the  flavor  of  the  fruit,  and  the  well- 
being  of  the  plant,  the  front  lights,  or  windows,  as  also 
the  upper  part  of  the  roof-sashes,  are  made  to  open  out, 
or  1,o  run  on  rollers. 

The  curvilinear  roof  is  approved  by  many.  The  fol- 
lowing description  of  some  houses  of  my  own,  which 
answer  the  purpose  for  which  they  were  constructed 
perfectly  well,  and  the  manner  of  building  them,  toge- 
ther with  the  cost,  accompanied  with  a  view  of  these,  is 
deemed  sufficient  for  this  treatise. 


THE    CULTtJEE   OF   THE    GEAPE.  25 

The  account  of  the  cost  of  two  houses,  built  by  other 
gentlemen,  that  are  so  very  unlike  mine  in  their  dimen- 
sions, has  been  added,  as  they  may  be  the  means  of  af- 
fording, the  information  wanted,  in  some  instances. 

The  following  is  a  description  of.  the  plan  and  the 
manner  of  building  of  the  span-roofed  grapery,  which  is 
represented  in  the  drawing  as  in  full  fruit,  in  September.* 
This  is  not  heated  by  artificial  means,  and  is  what  is  usu- 
ally called  a  cold  house. 

After  the  border  was  prepared,  the  stone  posts  were 
placed  upright,  the  bottoms  of  them  being  three  to  four 
feet  deep  in  the  soil,  and  eight  feet  apart.  Holes  are 
drilled  about  one  and  a  half  inches  in  the  sides  of  these 
stones,  to  which  the  sills  are  secured  by  pieces  of  iron, 
with  the  head  flattened  so  as  to  be  nailed  to  the  timber, 
and  the  end  bent  to  hook  into  the  hole  ;  the  posts  should 
not  be  less  than  six  inches  square.  (Trooden  posts,  or 
brick  piers,  may  be  substituted  for  the  stone  ;  the  former 
will  soon  decay,  and,  if  the  latter  are  used,  they  should 
be  eight  by  twelve  inches  ;  the  stones  are  best.)  The  di- 
mensions of  this  house  are  as  follows  :  twenty -two  feet 
wide  ;  fourteen  and  one  half  feet  high,  on  the  inside,  at 
the  ridge-pole  ;  and  a  little  short  of  eighty  feet  in  length. 
On  the  posts  are  placed  the  sills,  (as  above  described,) 
which    are   six   or   eight  inches   above   the   top  of  the 

*  See  frontispiece.  The  view  was  taken  from  the  northwest  door,  and 
just  within  the  grapery,  as  the  object  was  simply  to  give  an  idea  of  the 
.  and  the  arrangement  of  the  vines.  No  attention  was  paid  to  the 
proportions.  This  house  is  now  used  as  a  retarding  one,  and  has  a  furnace 
and  boiler,  with  pipes  fur  circulating  hot  water,  which  are  used  in  October, 
November,  and  December,  to  ripen  and  preserve  the  grapes. 


26  THE  CULTURE  OF  THE  GRAPE 

ground ;  to  the  sill  is  nailed,  covering  about  two  inches 
of  it  and  going  down  two  inches  into  the  earth,  thick 
plank,  finished  with  a  bevel,  like  a  water  table.  This, 
from  the  top  of  the  sill  to  the  earth,  makes  a  solid  work 
of  at  least  twelve  inches,  which  is  necessary,  as  glass  so 
near  the  earth  would  be  very  liable  to  be  broken,  and 
would  also  be  covered  with  the  soil  spattered  up  by  the 
rain.  In  winter,  it  will  be  prudent  to  tack  or  otherwise 
secure  above  this,  boards,  one  foot  in  width,  to  prevent 
the  breakage  of  the  glass  from  the  ice  and  snow  falling 
from  the  roof. 

The  sills  are  of  timber  six  inches  square.  All  the 
measurements  are  after  the  work  is  finished. 

The  timber  which  forms  the  support  for  the  rafters, 
and  is  immediately  over  the  sill,  and  called  the  plate,  is 
five  inches  thick  by  six  inches  wide.  The  studs  or  up- 
right pieces,  which  support  this  plate,  are  of  plank  two 
inches  thick  by  six  inches  wide,  and  are  mortised  into 
the  sill  and  plate,  and  secured  by  wooden  pins.  The  sill 
and  plate  are  carried  round  the  four  sides  of  the  house 
on  a  level,  and  are  secured  together ;  this  makes  the 
frame,  thus  far,  very  firm,  and  prevents  the  two  ends 
from  pressing  in  or  out  from  any  cause.  Before  the  roof 
was  put  on,  the  plate  was  strengthened  and  braced,  and 
kept  in  place  by  iron  rods  one  inch  thick  and  about 
fifteen  feet  apart,  which  are  run  through  it  and  fastened 
by  nuts,  and  crossing  the  house. 

A  cleat,  five  eighths  of  an  inch  in  thickness  and  one 
inch  wide,  was  nailed  on  the  sill,  and  plate,  and  studs, 
to  form  a  rabbet  for  the  sashes  ;  these  are  placed  in,  from 
the  outer  side,  so  that  the  sashes,  when  closed,  are  on  the 


THE   O'ULTDEE   OF  THE   GEAFE.  27 

same  line  with  the  outside  of  the  studs.  The  corner 
posts  are  six  inches  square.  The  height  of  the  studs, 
between  the  sill  and  the  plate,  is  six  feet  one  inch. 
(They  must  be  made  longer,  to  allow  for  the  part  used  in 
the  mortise.)  The  upright  sashes  are  three  feet  ten 
inches  wide,  and  six  feet  one  inch  long,  and  glazed  with 
six  by  eight  glass.  The  stiles,  or  side  pieces  of  the 
sashes,  are  two  and  one  fourth  inches  wide,  and  one  and 
three  eighths  inches  thick,  and  the  rails,  or  top  and  bot- 
tom pieces,  are  two  and  three  fourths  wide ;  the  inside 
pieces,  of  which  there  are  four,  are  one  and  three  eighths 
inches  wide,  and  seven  eighths  of  an  inch  thick ;  they 
are  rabbeted  to  take  the  glass ;  they  go  from  top  to  bot- 
tom. There  are  no  cross-pieces  used  for  glazing,  but  this 
is  begun  at  the  bottom  of  the  sash,  and  the  next  glass 
lapped  on  the  first  about  one  fourth  of  an  inch,  (not  any 
more,  as  it  is  more  likely  to  -break,)  and  so  on,  one  above 
the  other;  all  the  sashes  are  glazed  in  this  manner; 
there  are  five  rows  of  glass  to  a  sash.  The  sashes  are 
strengthened  in  the  middle  by  a  piece  of  iron,  one  inch 
wide  and  one  fourth  of  an  inch  thick,  which  is  cut  in 
even  with  the  surface  of  the  sash,  on  the  inside,  and  se- 
cured with  a  screw  in  each  stile  and  inside  piece  which 
supports  the  glass.  These  sashes  are  hung  en  hinges  at 
the  top,  and  open  out,  and  are  fastened  on  the  inside 
with  pieces  of  iron  one  fourth  of  an  inch  thick  and  one 
inch  wide.  This  is  about  fourteen  inches  long,  and  it  is 
secured  to  the  rail  of  the  sash  by  a  staple  ;  and,  to  hold 
the  sash  closed  or  open  at  any  desired  distance  from  two 
to  ten  inches,  another  staple  is  driven  into  the  sill ;  the 
iron  plate  has  holes  drilled  in  it,  at  distances  of  two 


28         THE  CULTURE  OF  THE  GRAPE. 

inches  from  the  one  that  is  made  to  secure  the  sash, 
when  shut,  that  it  can  be  kept  open  to  allow  the  air  to 
enter  the  house  as  wanted,  in  greater  or  smaller  quanti- 
ty ;  an  iron  pin  secures  this  plate  to  the  staple.  On  the 
ends,  the  lower  sashes  are  made  like  the  side  ones,  hut 
they  are  all  stationary.  (In  this  house,  only  every  other 
one  of  the  sashes  are  made  to  open  ;  they  can  all  be  so, 
if  desired.)  The  sashes  above  the  plate  are  made  to  fit 
the  inclination  of  the  roof. 

The  roof  is  formed  by  rafters  made  of  plank  ;  they 
are  about  thirteen  feet  long,  two  inches  thick,  and  nine 
inches  wide.  A  strip  of  wood,  the  length  of  the  lower 
sash,  is  nailed  to  the  rafter  to  support  this  on  the  roof. 
Another  piece  is  nailed  on  the  upper  part  to  support  the 
other  sash  ;  this  must  be  put  on  in  a  line  with  the  lip  on 
the  lower  sash  to  allow  the  upper  to  run  over  the  under 
sash  ;  this  lip  is  four  eighths  of  an  inch  thick.  On  the 
top  of  the  lower  sash  is  a  piece  of  hard  pine  for  the  roll- 
ers of  the  upper  to  run  over,  of  which  rollers  there  are 
two  on  each  side  of  the  upper  sash  ;  they  are  of  cast  iron, 
secured  to  an  iron  plate,  and  screwed  on  the  under  part 
of  the  stile.  The  roof-sashes  are  not  of  the  same  length, 
the  top  ones  being  made  shorter  than  the  lower  to  run 
up  and  down  more  easily,  the  difference  being  about  two 
feet.      ■ 

The  bottom  rail  of  the  lower  sash  of  the  roof  is  fonT 
and  one  half  inches  wide  ;  the  top  rail  is  two  and  three 
fourths  inches  ;  the  stile  is  two  and  one  fourth  inches 
wide,  and  one  and  three  eighths  thick  ;  this  is  nailed  at 
the  bottom  to  the  plate,  and  on  the  side  to  the  rafters. 

In  the  upper  sash,  the  stiles  are  the  same  as  in  the  un- 


THE  CULTURE  OF  THE  GRAPE.  29 

der,  and  the  rails  are  both  alike, — two  and  three  fourths 
inches  wide ;  the  inside  pieces  in  both  sashes  are  of  the 
same  dimensions  as  the  upright  ones,  and,  in  all,  are 
bevelled  off,  instead  of  a  moulding,  to  about  three  eighths 
of  an  inch  in  the  center.  Both  sashes  are  strengthened 
with  iron  rods,  let  in  even  wTith  the  surface  of  the  under 
part  of  the  wood  work,  and  screwed  to  each  stile  and  in- 
side piece,  as  are  the  upright  ones  ;  the  glass  is  glazed  in 
the  same  way. 

The  center,  or  ridge-piece,  to  which  the  rafters  are  let 
in  and  secured,  is  a  plank  two  inches  thick  and  ten  inch- 
es wide ;  the  groove  for  each  rafter  to  rest  in  is  about 
three  eighths  of  an  inch  deep ;  they  are  fastened  togeth- 
er by  nails  ;  between  the  rafters,  for  the  sash  to  rest  on, 
is  a  piece  of  plank.  As  the  means  of  lowering  or  shut- 
ting the  upper  light,  or  sash,  a  staple  is  placed  in  the 
ridge-piece,  to  which  is  fastened  the  end  of  a  line,  that 
is  then  led  through  a  side  pulley  on  the  sash,  and  thence 
through  a  standing  pulley  on  the  ridge-pole  to  the  floor, 
where  it  is  secured.  (Or,  what  is  better,  have  a  weight 
of  six,  eight,  or  ten  pounds  attached,  as  may  be  necessa- 
ry.) The  pulleys  are  of  iron,  and  screwed  on  to  the 
wood.  The  finish  of  the  ridge-piece  is  with  a  capping  of 
boards,  that  are  of  a  width  to  cover  the  upper  part,  or 
about  an  inch  of  the  sash.  The  wood  work  of  the  house 
is  simply  planed  smooth,  and  painted ;  there  are  no 
beads  or  mouldings.  On  the  rafters,  after  the  sashes  are 
fitted  in  place,  to  make  a  finish,  are  capping  boards  of 
suitable  width. 

Two  doors,  two  feet  eight  inches  wide,  are  placed  op- 


SO  THE  CULTURE  OF  THE  GRAPE. 

posite  to  each  other  at  the  ends ;  they  are  of  glass,  and 
are  made  like  the  upright  sashes. 

The  above  is  a  description  of  the  manner  of  building 
the  ends  and  one  side  of  the  grapery ;  the  other  half  is 
made,  in  every  respect,  in  the  same  way. 

The  expense  of  building  this  house,  including  the  pre- 
paration of  the  border,  which  is  fifty  feet  wide,  and  the 
vines,  some  of  which,  being  rare,  cost  high,  was  about 
81,000. 

The  following  is  a  description  of  the  manner  of  con- 
structing a  lean-to  house  with  a  room  extending  the 
whole  length  of  it  on  the  back,  or  north  side,  to  be  used 
for  the  furnace,  or  other  purposes.     (See  cut.) 

The  sill  should  be  set  on  posts  of  stone,  (both  of  which 
must  be  six  inches  scmare,)  and  to  extend  around  on  all 
sides  of' the  house  alike;  the  posts  should  be  three  or 
four  feet  in  the  earth,  and  eight  feet  apart,  and  the  tops 
of  them  eight  to  twelve  inches  above  the  surface,  to  keep 
the  sill  from  rotting.  On  this  should  be  nailed  a  plank, 
extending  into  the  soil  an  inch  or  two.  You  may  make 
the  width  of  this  house  twelve  or  fourteen  feet ;  that  is, 
the  part  of  it  which  is  to  be  covered  with  glass,  and  the 
back  room  from  four  to  seven  feet,  as  may  be  wanted. 
A  partition  which  is  to  be  made  here  will  require  a  sill 
and  posts,  in  the  same  manner  as  the  other  parts  of  the 
building.  . 

The  front  plate  should  be  four  feet  from  the  top  of  the 
posts,  and  four  inches  thick  by  six  inches  wide ;  the  up- 
right sashes,  two  feet  four  inches  high,  and  about  tiiree 
feet  ten  inches  wide,  and  one  and  one  fourth  inches 
thick,  hung  on  the  top  with  hinges,  and  made  to  open 


THE  CULTURE  OF  THE  GRAPE. 


31 


out.  The  studs  which  support  the  plate  are  to  be  of  a 
leugtli  proportionate  to  the  sashes,  and  the  wood  work  be- 
low them,  and  mortised  in.  The  whole  finish  of  the 
front,  and  the  make  of  the  sashes,  and  the  manner  of 
fastening  them  on  the  front  and  on  the  roof,  are  to  be  the 
same  as  detailed  for  the  span  house ;  the  rollers  on  the 
windows,  and  the  irons  to  secure  the  front  sashes,  are 
made  exactly  in  the  same  manner,  and  put  on  in  the 


Lean-to  Grapery. 

same  way.  Under  the  front  sashes,  there  must  be  about 
eighteen  inches  of  solid  wood  work  joining  on  to  the 
plank  which  goes  from  the  sill  to  the  earth. 

The  rafters  should  be  about  seventeen  feet  long,  and 
ten  inches  deep  by  two  inches  thick,  to  be  finished  and 
let  into  the  ridge-pole,  in  the  same  way  as  in  the  span- 
roofed  house.  The  back  of  the  house  should  be  framed, 
boarded,  shingled,  and  plastered  on   the  inside.     The 


82  THE  CULTURE  OF  THE  GRAPE. 

back  roof,  which  is  to  decline  at  a  proper  pitch,  should 
he  boarded,  shingled,  and  plastered.  Under  the  ridge- 
pole must  be  the  studs  to  support  this,  and  these  should 
be  twelve  feet  in  the  clear  between  the  ridge-pole  and 
the  sill,  and  here  should  be  a  double  partition  of  plaster 
to  separate  the  front  of  the  house  from  the  back.  The 
rafters  and  the  ricrge-pole  must  be  finished  with  a  cap- 
ping board.  There  are  to  be  two  doors,  one  at  each  end, 
two  feet  eight  inches  wide,  of  glass  ;  the  ends  are  also 
best  of  glass,'"'  and  the  sashes  should  be  permanently  se- 
cured. Gutters  may  be  placed  under  the  roof  to  lead 
the  rainwater  where  desired.  Solid  brick  work  may  be 
substituted  for  the  support  of  the  sills,  leaving  spaces  six 
inches  square  for  the  stems  of  the  vines  to  be  brought 
through.  The  back  wall  may  also  be  built  of  brick  or 
stone,  but  they  would  be  more  costly  constructed  in  this 
way. 

A  house  built,  as  above  described,  on  stone  posts,  in 
the  plainest  manner,  but  of  good  materials  and  work- 
manship, and  well  painted,  would  cost  about  eight  dol- 
lars per  running  foot.  The  heating  apparatus  would  be 
in  addition ;  also,  the  expense  of  preparing  the  border, 
purchasing  the  vines,  and  the  planting  of  them  out.  The 
cost  of  the  border,  and  of  the  heating  apparatus,  must 
vary  according  to  the  natural  soil,  and  the  purposes  to 
which  the  house  is  to  be  put.  Making  a,  border  twenty- 
live  or  thirty  feet  wide,  and  three  feet  deep,  is  an  expen- 
sive work,  and  will  vary  from  one  to  two  dollars  per  foot. 
The  same  remark  will  hold  true  with  the  heating  of  the 

*  Double  windows,  or  shutters,  should  be  used  on  the  end?,  if  the  house 
is  for  forcing. 


THE  CULTURE  OF  THE  GEAPE. 


33 


house  ;  a  grapery  forced  in  winter,  (that  is,  in  December,) 
will,  in  a  severely  cold  climate,  require  a  very  expensive 
apparatus ;  a  furnace  and  flue,  for  forwarding  and  pro- 
tecting the  vines  in  the  spring  or  autumn,  is  a  simple  and 
cheap  affair,  and  the  cost  will  vaiy,  according  to  the 
amount  of  heat  required,  from  one  dollar  to  three  dollars 
per  foot. 

I  think  ten  dollars  the  running  foot  is  the  lowest  price 
at  which  a  plain  grapery,  with  a  simple  furnace,  can  he 
built,  with  vines  planted,  and  all  complete  ;  and  this  cost 
can  be  increased,  according  to  the  material  used  in  the 
construction  of  the  building,  and  the  finish  put  upon  it, 
to  twenty  dollars  the  foot. 

The  following  is  an  account  of  the  cost  of  a  house  con- 
structed on  the  most  economical  principle,  furnished  me 
by  a  friend  residing  in  a  city  adjoining  Boston  : — 

"  I  send  you  the  account  of  the  cost  of  my  grapery, 
which  is  thirty-two  feet  in  length,  twelve  feet  in  width, 
and  thirteen  feet  high  on  the  back,  and  three  feet  on  the 
front;  and  this  front  is  wood  work,  supported  by  wood- 
en posts. 

"  Cost  of  sashes,     . 
"     "    glass, 
"     "    glazing,  . 
"     "    frame,  painting,  &c, 
"     "    flue, 
"     "    border,    . 


.  $25 

00 

.   14 

00 

.   21 

00 

.   75  00 

.   50 

00 

.   40 

00 

Whole  cost, 


8225  00 


"My  grapery  is  placed  against  the  back  part  of  my 
2* 


34*  THE  CULTURE  OF  THE  GRAPE. 

bouse,  which  would  make  some  difference  in  the  ex- 
pense. I  have  not  included  the  vines,  nor  the  wires  for 
the  vines  to  be  trained  to." 

It  will  be  noticed,  that  the  cost  of  the  back  of  the 
house  is  saved  in  this  instance.  This  would  vary  accord- 
ing to  the  finish  and  kind  of  back  used ;  if  of  the  cheap- 
est kind,  wood  and  shingles,  and  plastered  on  the  inside, 
with  a  small  furnace  room,  it  might  be  built  for  seventy- 
five  dollars ;  but,  if  a  room  for  the  furnace  and  for  the 
coal  was  made  running  the  whole  length  of  the  grapery, 
wdiich  would  be  proper  in  a  cold  climate,  if  the  house 
was  to  be  used  for  forcing,  the  expense  would  be  consid- 
erably greater. 

The  cost  of  a  house  of  this  kind,  with  the  back  wail, 
would  not  be  less  than  ten  dollars  the  running  foot,  and 
this  would  include  every  thing,  the  vines  of  common 
kinds,  and  the  wires  or  rods  for  the  trellis. 

The  price  of  labor,  in  different  places,  would  cause 
some  variation  in  this  sum,  and  a  more  extensive  furnace 
room  or  building  on  the  rear  would  add  from  one  to  two 
dollars  per  foot  to  the  cost,  according  to  the  kind  of  room 
or  wall  constructed. 

The  following  is  an  account  of  the  cost  of  a  small 
grapery,  on  all  sides  of  glass,  with  a  brick  foundation, 
furnished  me  by  a  gentleman  of  Salem  : — 

"  All  the  space  which  could  be  spared  for  the  purpose 
was  seventeen  square  feet.  The  house  is  seventeen  feet 
in  length  by  nine  feet  in  width.  The  brick  foundation  is 
eight  inches  thick,  and  two  feet  high,  (with  four  hanging 
windows  in  front,  of  three  panes  each,  seven  by  nine 
glass,)  on  which  is  placed  a  sill  six  inches  deep.     There 


THE  CULTURE  OF  THE  GRAPE.  35 

are  five  rafters,  with  a  corresponding  number  of  posts  on 
the  back  of  the  house,  framed  into  a  plate  at  the  top. 
The  inclined  sashes  are  permanent ;  the  angle  of  inclina- 
tion is  fifty  degrees.  The  vertical  sashes  on  the  back 
side  are  nine  feet  in  length.  The  ventilation  is  from  the 
back,  the  ends  and  the  front. 

"  The  border  is  eight  feet  wide,  well-elevated,  fifteen 
inches  deep  exclusive  of  a  substratum 'of  bones,  nine 
inches  deep. 

"  There  are  five  front  vines,  which  are  planted  on  the 
-outside  ;  four  back  vines  in  the  alternate  spaces,  and  one 
vine  at  each  end,  are  planted  on  the  inside.  The  en- 
trance is  at  the  end  of  the  house  by  a  porch  projecting 
three  feet,  and  containing  an  inner  lattice  door  for  venti- 
lation. 

"  The  house  would  be  more  airy,  and  better  in  every 
respect,  if  twelve  feet  in  width.  The  border  also,  if  pos- 
sible, should  have  been  twelve  or  fifteen  feet  wide,  which 
would  obviate  the  necessity  of  an  annual  manuring  with 
guano,  in  ordor  to  carry  off  the  crop  well. 

"  One  hundred  and  twenty-five  pounds  of  well-ripened 
grapes  can  be  safely  calculated  upon  from  such  a  house 
as  the  above,  as  a  permanent  annual  crop  ;  say  five  front 
vines  at  fifteen  pounds  each,  seven  back  and  end  vines  at 
seven  pounds  each.  With  a  wider  border,  the  front  vines 
would  ripen  equally  well  twenty  pounds  each. 

"  Cost  of  the  whole,  including  vines,  preparation  of 
border,  and  all  expenses,  two  hundred  and  seventy-five 
dollars  ;  or,  about  sixteen  dollars  the  running  foot.  The 
grapery  is  not  heated  by  artificial  means. 

"  This  house  is  built  on  a  brick  foundation,  and  the 


36         THE  CULTUKE  OF  THE  GRAPE. 

finish  is  of  the  most  complete  hind  ;  fifty  or  seventy-five 
dollars  might  have  been  saved,  if  desired,  in  the  labor 
bestowed  on  the  wood-work." 


FURNACE   FOR   HEATING   TtiE   GRAPERY. 

In  remarks  on  forcing,  it  has  been  intimated  that  the 
simple  furnace  and  flue  are,  at  all  times,  a  valuable  aid 
in  the  grapery.  They  are  of  easy  construction,  and  may 
be  made  of  these  dimensions,  and  after  this  plan. 

The  furnace  should  be  sunk  in  the  earth  so  that  the 
top  of  it  may  not  be  over  ten  or  twelve  inches  above  the 
floor  of  the  house.  It  should  be  so  placed,  that  the 
whole  of  the  heat  may  be  given  out  in  the  grapery,  the 
door  and  end  being  in  the  furnace-room,  so  that  the 
smoke  and  dust  from  the  fires  may  not  injure  the  foliage 
of  the  vines.  The  pit  for  the  furnace  should  be  about 
four  feet  wide,  and  three  or  four  feet  deep,  and  of  conve- 
nient length  for  working  the  fire.  The  furnace  should  be 
two  feet  or  two  feet  six  inches  wide,  and  about  three  feet 
in  length.  The  ground  should  be  paved  with  stone  or 
brick  for  the  foundation ;  on  this  build  the  furnace,  leav- 
ing ten  inches  in  height  in  the  centre,  and  of  the  length 
and  width  of  the  grate  for  the  ash-hole.  (See  end  view 
of  a  greenhouse  furnace.)  ISTow  set  the  grate,  which  will 
require  about  two  and  a  half  inches  of  space  ;  build  up 
the  brick  work,  leaving  a  space  for  the  fire  of  about 
twelve  or  thirteen  inches  high  by  ten  or  twelve  inches 
wide,  and  two  feet  four  inches  deep  on  the  inside.  Tiie 
door  should  be  of  cast  iron,  and  on  a  cast  iron  frame, 


THE  CULTURE  OF  THE  GRAPE.  87 

which  should  be  set  in  the  masonry  in  building.  The 
grate  endures  the  heat  from  the  anthracite  coal  better  if 
cast  in  separate  pieces,  half  an  inch  thick,  and  two  and 
a-half  inches  deep,  with  two  spaces  of  about  an  inch  in 
length,  at  proper  distances  from  the  ends,  where  the 
thickness  is  three-fourths  of  an  inch,  the  ends,  also,  being 
of  this  size.  The  sides  of  the  fire-place  must  be  built  of 
fire  brick ;  the  top  must  be  covered,  also,  with  tile,  or 
brick  of  this  material,  if  coal  is  to  be  used.  The  tile  on 
the  top  should  be  covered  with  one  or  more  courses  of 
brick.  My  furnaces  have  five  or  six,  to  retain  and  pre- 
vent too  great  escape  of  the  heat.  In  the  cut,  the  top  of 
the  furnace  is  represented  as  arched  ;  this  is  not  neces- 
sary, but  it  may  slope  from  the  front  to  the  back,  where 
it  enters  the  flue,  three  or  four  inches,  with  benefit  to  the 
draft..  At  the  further  end  of  the  furnace,  the  fine  should 
commence,  and  should  have  a  rising  of  certainly  two  or 
three  feet  from  the  grate,  to  insure  a  good  draft ;  the  flue 
should  run  to  the  front  of  the  house,  and  thence  along 
this,  at  the  distance  of  twelve  inches  from  the  wall.  This 
flue  should  be  of  brick,  carefully  made,  to  prevent  the 
escape  of  smoke  or  gas  ;  it  may  be  eight  to  ten  inches 
square  on  the  outside,  or  it  may  be  fourteen  inches  wide, 
and  eight  inches  deep,  and  covered  with  tiles  ;  either 
answers  perfectly  well.  If  the  house  is  a  very  small 
one, — less  than  twenty  feet, — the  flue  may  return  on  the 
back  of  the  house,  and  the  smoke  be  carried  oif  by  the 
chimney  near  the  furnace.  If  the  house  is  over  twenty 
feet  in  length,  the  better  way  will  be  to  continue  it  around 
the  end  to  the  back  wall,  and  up  by  a  chimney  out  of 
the  roof,  as  represented  in  the  cut  of  the  lean-to  house. 


38  THE  CULTURE  OF  THE  GEAPE. 

The  flue,  for  the  first  twelve  feet  after  leaving  the  fur- 
nace, should  be  built  on  two  or  three  courses  of  brick, 
(or  a  stone  foundation  may  be  substituted,)  from  thence 
to  the  chimney  either  on  plank,  (which  is  preferable  on 
account  of  dryness,)  or  on  bricks  laid  one  or  two  inches 
apart ;  one  course  of  brick  is  sufficient  for  the  floor  of 
the  flue.  I  usually  have  the  first  few  feet  of  the  sides  of 
the  flue  built  with  the  bricks  laid  flat,  and,  after  this,  on 
their  sides,  as  represented  in  the  lean-to  house. 


HEATING   APPAKATUS   FOE    CIRCULATING   WATER   ON    THE 
LEVEL    PRINCIPLE. 

When  the  house  is  to  be  heated  with  hot  water,  (which 
I  prefer  when  a  great  and  steady  heat  is  required  through 
the  whole  winter,)  the  furnace  and  flue  should  be  built 
and  arranged  in  the  same  way  as  detailed  in  the  preced- 
ing article ;  but,  instead  of  covering  the  furnace  with 
tile  and  brick,  the  boiler  will  be  used.  This  may  be  of 
cast  iron,  or  of  sheet  copper,  and  of  proper  size  for  the 
furnace.  It  is  necessary  to  have  fifteen  or  eighteen 
inches  depth  to  this,  that  ample  space  may  be  allowed 
for  the  pipes,  one  above  the  other,  on  the  side.  The 
lower  one  should  enter  as  near  the  bottom  as  possible, 
and  the  upper  one  as  near  the  top.  The  principle  upon 
which  the  water  acts  is  this,  that  hot  water  is  lighter 
than  cold ;  consequently,  when  this  becomes  heated  by 
the  fire,  it  rises  to  the  top  and  thence  to  the  pipe ;  the 
cold  water  in  the  lower  pipe  comes  in  to  fill  the  space  of 
that  heated,  and  the  circulation  commences,  and  is  more 


THE  CULTURE  OF  THE  GRAPE.  39 

rapid  when  the  boiler  contains  but  a  small  quantity  of 
water,  provided  the  pipes  are  always  fall,  which  they 
must  be.  But  it  is  essential  for  a  rapid  circulation  that 
ample  distance  be  allowed  between  the  pipes,  which  may 
be  from  four  to  six  inches  in  diameter ;  the  lower  one 
should  be  arranged  first,  and  supported  and  kept  in  place 
on  a  perfect  level,  by  brick  or  stone.  Above  this,  should 
be  the  upper  and  warmest  one,  properly  levelled  and  ar- 
ranged. You  may  place  the  pipes  on  either  side  of  the 
furnace,  but  the  side  next  the  front  of  the  house  is  usually 
the  one  considered  best ;  I  would  recommend  four  to  six 
inches  for  the  space  between  them.  I  have  in  my 
houses,  at  the  extreme  end,  a  tank  containing  thirty  gal- 
lons or  more  of  water,  to  which  the  pipes  are  attached, 
in  the  same  manner  as  to  the  boiler ;  but  this  is  not  ne- 
cessary, though  preferable.  The  pipes  may  connect  at 
the  end  by  an  elbow,  and  they  work  equally  well ;  but  a 
tank  at  this  place  with  a  quantity  of  water,  which  be- 
comes heated,  is  of  service,  as  this  is  the  coldest  part  of 
the  house.  An  opening  must  be  provided  on  the  top  of 
the  boiler,  or  tank  to  fill  these  with  the  water. 


TUB    POLMAISE    SYSTEM   OF   HEATING. 

Much  discussion  has  been  held  of  late  in  England,  rel- 
ative to  this  mode  of  heating  green  and  other  houses  for 
horticultural  purposes,  and  some  curiosity  has  been  exci- 
ted in  this  country  as  to  what  the  system  is.  The  princi- 
ple is  similar  to  that  upon  which  many  of  our  churches 
and  dwelling-houses  have,  for  many  years,  been  warmed. 


-,  p 


THE  CULTURE  OF  THE  GRAPE.  41 

It  is  the  same  with  air  as  with  water, — the  heated  be- 
comes the  lighter  and  ascends  ;  consequently  the  cold  or 
heavier  descends,  and  fills  the  place  vacated. 

In  the  view  of  the  furnace  which  is  given,*  the  Pol- 
maise  system  is  attached,  the  arrows  showing  the  current 
of  heated  air  over  the  furnace,  and  the  bending  one  the 
rushing  in  of  the  cold  air  to  fill  the  space,  and  thus  the 
circulation  is  kept  up  while  the  heat  is  in  the  furnace. 
The  end  view  shows  the  hot-air  chamber  over  the  fur- 
nace ;  the  two  dotted  places  in  this  are  the  openings  for 
the  cold  air. 

The  side  view  shows  also  the  smoke  flue  and  the  finish 
of  the  furnace,  with  a  dead  air  chamber  to  receive  any 
ashes  that  may  pass  from  this  and  prevent  their  entering 
the  fine.  One  opening  in  the  covering  of  the  Polmaise, 
for  the  escape  of  the  heated  air,  is  shown,  and  this  cov- 
ering may  be  continued  as  desired,  and  the  heat  led  by 
brick,  or  copper,  or  other  pipes  to  any  spot  desired.  In 
the  hot-air  chamber  may  be  placed  pans  to  contain  wa- 
ter, that  the  heated  air  may  have  the  required  moisture  ; 
these  can  be  regulated  at  pleasure,  having  more  or  less, 
or  none  at  all,  as  the  state  of  the  house  requires.  For 
instance,  in  the  early  stages  of  forcing,  you  would  re- 
quire all  the  moisture  that  could  be  obtained  in  this  way. 
If,  with  such  an  apparatus,  a  fire  was  made  to  preserve 
the  fruit  from  frost  or  other  causes  after  it  was  ripe,  pro- 
bably no  moisture  at  all  would  be  wanted. 


*  This  is  copied  from  the  Gardeners'  Chronicle,  with  some  slight  altera- 
tions. 


42  THE   CULTURE   OF  THE   GRAPE. 


POLMAISE   SYSTEM   ATTACHED   TO    A   FURNACE   ALREADY 
CONSTRUCTED. 

1  have  had  attached  to  a  furnace  already  constructed, 
(and  that  has  been  some  time  in  use,)  of  dimensions 
similar  to  the  one  described,  a  system  of  circulation  of 
the  air  which  has  proved  very  successful.  It  is  very  sim- 
ple. The  furnace  has  been  enclosed,  on  the  three  sides 
within  the  house,  with  brick  work,  leaving  two  or  three 
inches  of  space  only  for  the  hot-air  chamber  on  all  sides, 
and  this  brick  enclosure  is  continued  along  the  sides  of 
the  flue,  (where  the  heat  is  great,)  for  about  ten  feet. 
The  whole  of  this  brick  work  is  then  covered  with  stones, . 
placed  two  inches  above  the  furnace,  and  the  heat  is  led 
into  any  part  of  the  house  by  a  brick  flue,  covered  on 
the  top  with  stones  and  closed  at  the  ends,  with  two 
openings  near  the  extremity  for  the  hot  air  to  flow  out 
on  each  side.  An  opening  is  left,  about  three  inches 
square,  on  the  level  cf  the  floor  on  each  side  in  the  brick 
work  that  surrounds  the  furnace,  close  to  the  back  wall 
of  the  house,  to  admit  the  cold  air,  which  commences  to 
rush  in  as  soon  as  the  furnace  and  flue  become  warmed ; 
and  this  circulation  continues  for  hours  after  the  fire  has 
burnt  out,  the  brick  work  retaining  the  heat  a  great 
length  of  time.  The  cost  of  this  apparatus  was  about 
twenty-five  dollars  additional. 


THE   CULTURE   OF   THE   GRAPE.  43 


PREPARATION    OF   THE    BORDER. 

The  border  should  be  twenty  feet  wide,  for  each  set  of 
vines, — if  thirty  feet,  the  better, — and  two  and  a  half  or 
three  feet  deep  ;  If  you  have  but  little  room,  you  can 
manage  to  grow  very  fair  grapes  with  twelve  feet  of  bor- 
der; but,  in  this  case,  you  must  not  plant  the  vines  so 
close  together.-  The  following  course  is  recommended 
in  preparing  the  border  : — 

If  the  soil  is  a  good  loam,  begin  at  one  end  and  trench 
it ;  mark  off  ten  feet  the  entire  width  ;  throw  out  the 
soil  two  feet  deep ;  if  bones,  or  the  carcasses  of  animals 
can  be  had,  cover  the  bottom  wTell  with  them  ;  if  these 
are  not  readily  procured,  slaughter-house  manure  may 
be  substituted  ;f  mark  off  ten  feet  more  of  the  border, 
and  cover  this  manure  with  part  of  the  soil  from  it ;  upon 
this,  put  an  inch  or  two  of  oyster  shells,  or  old  lime  rub- 
bish, mixed  with  broken  bricks ;  over  this,  put  some  soil 
from  the  border  ;  then  a  good  covering  of  cow  manure  ; 
upon  this,  a  slight  covering  of  loam  again,  followed  with 
a  good  portion  of  oyster  shells,  or  the  substitute ;  and 
over  this,  a  thick  covering  of  stable  manure,  well  rotted  ; 
finish  with  a  covering  of  the  loam.;}:     The  whole  length 

ie  Planting  the  Vines. 

f  See  Manures. 

%  Drain  for  the  Border. — If  drains  are  necessary,  they  should  be  marie 
after  this  plan:  the  main  one  to  be  of  brick,  extending  the  whole  length 
of.  and  on  the  outside  of  the  border,  the  bottom  of  this  being  covered  with 
stones  not  less  than  one  foot  deep.  On  these,  every  six  feet,  should  be 
smaller  drains  of  brick,  tde  or  stone,  leading  to  the  main  one,  and  this  can 
be  carried  to  any  convenient  point.  I  have  never  found  it  necessary  to 
form  these  under  any  border,  stones  at  the  bottom  answering  every  pur- 
pose.    Very  few  situations  can  require  them  in  this  country. 


M  THE  CULTUKE  OF  THE  GRAPE. 

is  to  be  made  in  this  -manner,  in  alternate  spaces  of  ten 
feet  each  trenching.  After  it  is  finished,  the  border 
should  be  three  feet  six  inches  deep  ;  it  will  settle  to  less 
than  three  feet  in  a  few  months  ;  any  soil  left,  after  it  is 
finished,  can  be  carried  off." 

Dr.  Lindley  is  of  opinion,  that,  in  the  draining  of  the  border,  the  im- 
provement is  more  by  the  admission  of  air  and  heat  than  by  the  removal  of 
water. —  Ga/ra    sers'  Ghronick,  184-7,  p.  G51. 

*  The  above  is  the  method  by  which  I  have  twelve  thousand  square  feet 
of  border  prepared. 

After  throwing  out  the  soil,  the  materials  are  placed  in  the  border,  and 
following  each  other  in  these  proportions:  First,  nine  inches  of  the  strong 
slaughter-house  manure,  (or  th  s  of  animals,   or  bones,  etc..)  lour 

of  s  iil.  two  in  :b  !S  of  sholls,  four  inches  of  soil,  six  inches  of  cow 
manure,  four  inches  <  S  soil,  three  inches  of  shells,  four  or  five  inches  of  sta- 
ble manure,  and  six  inches  of  soil. 

articles  were  tin-own  as  roughly  as  possible  into  place,  and  not 
levelled;  the  first  manure,  lor  instance,  in  some  places,  would  lie  only  six 
inches  deep,  ami  in  others,  ten  or  twelve,  or  more,  just  as  it  would  happen 
to  fall  from  the  shovel,  the  above  measurements  being  near  what  they 
would  have  been,  if  on  a  level  Avoiding,  as  much  as  possible,  the  form- 
ing of  layers.  Which,  at  first  sight,  would  seem  to  be  the  case,  but  the  jui- 
ces of  the  strong  manures  would  be  all  imbibed  by  the  soil  placed  amongst 
them,  and  r  irdingly. 

In  the  stroii;:'  manure,  at  the  bottom  of  the  border,  no  care  was  taken  to 
have  the  same  material  throughout ;  but,   as  they  could  be  procured,  they 
were  placed  in  position,  as  fresh  as  possible,  (before  they  became 
If  the  c  an  animal  was  had,  it  was   simply  quartered,  and  laid  in 

and  covered  with  the  soil.  If  the  entire  skeleton  of  the  horse  was  had,  (of 
which  there  are,  in  this  border,  at  least  forty.)  it  was  similarly  placed,  as 
also  the  slaughter-house  manure;  but  when,  as  was  the  case  in  some  parts, 
bones  Were  used  which  had  been  boiled,  the  floor  of  tip-  border  was  cover- 
ed with  these  from  two  to  four  inches  deep,  and  the  freshest  cow  manure 
which  could  be  had  was  placed  to  the  depth  of  from  two  to  four  inches 
upon  them,  and  this  again  was  covered  with  a  like  quantity  of  bones,  which 
were  stuck  into  the  manure  in  every  direction,  care  being  taken  that  they 
should  not  lie  flat  on  its  surface;  the  object  in  view,  being  to  have  as  rich 
a  material  in  this  case,  as  when  the  other  manures  were  employed.  Some- 
times, old  mortar  and  brickbats  were  mixed  with  the  shells,  and  used  in 
connection  with  them. 


THE   CULTTJBE   OF   THE   GEAPE.  45 

The  proportions  recommended  for  this  border,  are  one- 
half  loam,  one  fourth  bones,  or  other  strong  manure,  one- 
eighth  oyster  shells,  or  lime  and  brick  rubbish,  and  one- 
eighth  rotten  stable  manure. 

Before  planting  the  vines,  the  border  should  be  spaded 
over,  to  mix  well  the  top  substances,  being  careful  not  to 
disturb  the  strong  manures  at  bottom,  as  these  substances, 
when  decomposing,  would  destroy  any  of  the  roots  of 
the  vine  with  which  they  came  in  contact. 

Should  the  soil  be  poor,  decrease  the  proportion  used 
in  preparing  the  border,  and,  in  the  same  ratio,  increase 
the  manures,  or  substitute  the  top  soil  of  a  loamy  pasture. 

If  the  soil  is  very  poor,  or  unsuitable  for  the  purpose, 
so  as  to  require  to  be  removed  entirely,  then  a  compost, 
prepared  thus,  is  recommended: — one  half  to  be  the  top 
soil  of  an  old  pasture ;  one  quarter  to  be  bones,  or  some 
other  strong  manure;  one  eighth  oyster  shells,  or  lime 
and  brick  rubbish;  one  eighth  rotten  manure;  these  ar- 
ticles thrown  together  in  a  heap,  and  so  to  remain  until 

In  preparing  this  border,  there  was  found  a  difference  in  the  natural  soil, 
part  of  it  being-  a  very  rich  yellow  loam,  several  feet  deep,  and  part  of  it  a 
gravelly  or  slaty  soil,  not  more  than  two  p,  upon  a  bottom  of  rot- 

ten rock.  The  rich  soil  did  not  require  as  much  manure  as  the  thin,  and 
received  less,  but  more  shells,  and  old  mortar,  and  bricks :  and  the  thin 
slaty  soil  received  more  than  the  above  proportions  of  manures,  and  less  of 
the  shells,  etc.  This  border  is  on  a  hill-side,  and  these  are  the  extremes 
of  soils  at  the  top  and  bottom.  Thus  situated,  there  was  no  occasion  for 
rocks,  or  any  kind  of  drainage  at  the  bottom  of  the  border,  and,  consequent- 
ly, none  was  used.  In  a  border  since  made,  to  the  above  ingredients,  I 
have  added  a  good  proportion  of  charcoal  screenings,  and.  when 'they  can 
conveniently,  they  should  always  firm  a  part  of  the  compost,  as  be- 
ing valuable,  tending  to  keep  the  soil  porous  and  light,  and,  also,  as  afford- 
ing moisture  in  seasons  of  drought,  and  as  absorbents  of  ammonia  from  the 
atmosphere. 


46  THE  CULTURE  OF  THE  GRAPE. 

decomposed  and  amalgamated,  when  they  should  be 
placed  in  the  border,  and  thrown  loosely  together.  My 
borders,  having  the  most  slaughter-house  manure,  or 
whole  bones  of  animals  in  their  composition,  still  con- 
tinue, as  they  ever  have  done,  to  produce  the  best  fruit 
and  the  largest  crops. 

It  is  unnecessary  to  attempt  to  give  rules  for  every 
kind  of  soil.  One  must  use  his  own  judgment,  and  make 
his  border  to  consist,  as  near  as  can  be,  of  the  above  in- 
gredients. He  must  bear  in  mind  that,  if  his  soil  is  a 
stiff,  clayey  loam,  he  must  add  freely  of  such  materials 
as  will  lighten  and  give  permeability  to  it.  If  the  soil 
is  light,  sandy,  or  gravelly,  with  the  manure  should  be 
added  a  proportion  of  clay  or  of  clayey  loam.  The  rich 
alluvion  soil,  abounding  in  our  western  and  south-west- 
ern States,  will  not  require  any  of  these  strong  ma- 
nures. If  anything  is  requisite  to  improve  them,  it  must 
be  shells,  charcoal,  leaves,  small  stones,  or  gravel, — such 
materials  as  will  loosen  the  soil. 

If  a  compost  is  to  be  prepared,  as  is  usuall3r  recom- 
mended by  European  writers  on  the  cultivation  of  the 
grape,  by  taking  the  top  soil  of  an  old  pasture,  &c,  and 
throwing  them  into  a  heap  until  decomposed,  two  or 
three  years  are  required  before  the  border  is  in  readiness 
for  the  vines  ;  whereas,  by  the  plan  which  I  have  adopted, 
the  vines  may  be  planted  immediately,  making  due  al- 
lowance in  the  placing  of  the  vine  for  its  settling,  which 
will  be  in  proportion  to  the  freshness  of  the  manures,  or 
the  carcasses  of  animals  that  enter  its  compost,  which, 
in  dissolving,  diminish  greatly,  and  this  in  ratio  to  the 
flesh  upon  them ;  the  large  bones  will  change  but  little 


THE  CULTUKE  OF  THE  GEAPE.  47 

for  many  years.  "What  is  wanted  in  a  grape  border,  is  a 
rich,  permeable  soil,  enduring  in  its  nature,  in  which  the 
roots  can  ramble  and  spread  freely.  Too  much  water 
will  injure  the  fruit ;  a  deficiency  of  moisture  will  pre- 
vent its  swelling  off  properly 

The  following  account  of  Soils  and  Manures,  as  re- 
commended.by  several  eminent  cultivators,  is  annexed  : — 

Speedily  recommends  "  the  soil  to  be  one  fourth  part 
of  garden  mould,  a  strong  loam  ;  one  fourth  of  the  swarth 
or  turf  from  a  pasture  where  the  soil  is  a  sandy  loam  ; 
one  fourth,  of  the  sweepings  and  scrapings  of  pavements 
and  hard  roads ;  one  eighth,  of  rotten  cow  and  stable- 
yard  dung  mixed ;  and  one  eighth,  of  vegetable  mould 
from  reduced  and  decayed  oak  leaves.  The  swarth 
should  be  laid  on  a  heap,  till  the  grass  roots  are  in  a 
state  of  decay,  and  then  turned  over  and  broken  with  a 
spade ;  let  it  then  be  put  to  the  other  materials,  and  the 
whole  worked  together,  till  the  separate  parts  become 
uniformly  mixed. 

"  A  garden,  and  consequently  the  hot-house,  is  some- 
times so  happily  situated  in  regard  to  soil  that  it  seems, 
by  nature,  adapted  to  the  growth  of  the  vine.  The  soil 
in  which  I  have  known  the  vine  to  prosper  in  a  superla- 
tive degree,  without  artificial  aid,  was  a  kind  of  rich, 
sandy  loam,  intermixed  with  thin  beds  of  materials,  like 
jointed  slate  or  stones,  and  so  very  soft  in  its  nature  as 
almost  to  be  capable  of  being  crumbled  between  the 
fingers.  The  following  extract  from  Virgil,  on  this  topic, 
will  be  deemed  neither  inapplicable  nor  disagreeable  to 
the  candid  reader  : — 


48  THE  CULTURE  OF  THE  GRAPE. 

But  where  the  soil,  with  fat'ning  moisture  fiH*d, 
Is  clothed  with  grass,  and  fruitful  to  be  till'd  ; 
Such  as  in  cheerful  vales  we  view  from  high, 
Which  dripping  rocks  with  rollin;  supply, 

And  feed  with  ouze ;  where  rising  hillocks  run 
In  length,  and  open  to  the  southern  sun; 
Where  fern  succeeds,  ungrateful  to  the  plough, 
That  gentle  ground  to  generous  grapes  allow*.' 


"  As  the  vegetable  mould  from  decayed  leaves  cannot 
always  be  obtained,  by  reason  that  the  leaves  require  to 
lie  two  years  before  they  become  sufficiently  putrid  and 
reduced,  it  may  be  necessary  to  substitute  some  other  in- 
gredient in  lieu  of  this  part  of  the  compost.  Rotten 
wood  reduced  to  a  fine  mould  ;  the  scrapings  of  the 
ground  in  old  woods,  where  the  trees  grow  thick  toge- 
ther ;  mould  out  of  hollow  trees,  and  sawdust  reduced 
to  a  tine  mould,  provided  it  be  not  from  wood  of  a  resin- 
ous hind,  are,  in  part,  of  a  similar  nature  with  vegetable 
mould  from  decayed  leaves,  but  are  neither  so  rich  not- 
powerful.  It  is  very  probable  that  there  are  various 
other  kinds  of  manure,  that  may  be  introduced  into  a 
ompost  suitable  for  the  vine  witJi  as  much  effect  as  the 
former;  as  blood,  the  offal  of  animals  or  shambles,  horn 
■-havings,  old  rags,  hair,  shavings  of  leather,  and  bone 
dust.  This  last  is  exceedingly  proper,  as,  at  the  same 
time  that  it  gives  a  lightness  to  the  soil,  it  contributes  to 
its  fertility.  I  may  also  add  to  the  former  the  dung  of 
deer  and  sheep,  as,  likewise,  (poudrette)  night  soil.  But 
please  to  observe,  that  many,  if  not  all,  of  the  above  re- 
cited manures  will  require  time  to  meliorate,  before  they 
can  be  introduced  and  incorporated  with  the  other  part 
of  the  comjwst.     The  dust,  or  dirt,  from  roads  consists 


"  THE  CULTURE  OF  THE  GRAPE.  49 

principally  of  the  following  particulars :  first,  the  soil  of 
the  vicinity  ;  secondly,  the  clung  and  urine  of  horses,  and 
other  animals  ;  and  thirdly,  the  materials  of  the  road  it- 
self, when  pulverized. 

"  After  having  specified  manures  known  to  be  friendly 
to  the  vine,  it  may  not  be  improper  to  name  some  that 
seem  hurtful  to  it.  Soot,  wood  ashes,  pigeon  and  hen 
dung,  would  all,  I  think,  be  too  hot  for  the  roots  of  the 
vine.  These  are  manures  that  come  immediately  into 
action,  and  are  more  properly  calculated  for  top  dressing. 
Pond  mud  and  moor  earth  would  jDrobably  be  too  cold, 
and  the  latter  might  canker  the  roots  of  the  vine,  and 
therefore,  on  that  account,  had  better  be  omitted. 

"  In  the  autumn,  to  prevent  the  roots  of  the  vine  from 
being  injured  by  the  fro.st,  they  should  be  mulched  to  the 
thickness  of  three  or  four  inches  with  strawy  manure. 
A  little  very  rotten  manure  may  be  spread  all  over  the 
border.  This  is  to  be  done  the  first  season  after  plant- 
ing. 

"  By  the  end  of  the  second  year  after  planting,  the 
vines  will  have  extended  their  roots  to  almost  every  part 
of  the  border :  and  as,  at  this  tender  age,  the  roots  are 
very  liable  to  receive  injury  by  severe  frosts,  I  would  ad- 
vise the  borders  to  be  covered  the  thickness  of  three  or 
four  inches  with  long,  dead,  strawy  dung.  This  is  to  be 
removed  in  the  spring ;  a  little  of  the  very  rotten  may 
be  permitted  to  remain,  as  this,  with  the  addition  of  a 
little  rotten  cow  dung,  should  be  worked  into  the  border 
every  spring." 

Extract  by  Speechly  from  Marshall's  Travels,  which  he 
introduces  by  saying  that  he  hopes  will  prove  acceptable, 


50  THE  CULTURE  OF  THE  GRAPE. 

as  the  kind  of  manure,  and  the  best  time  of  applying  it, 
are  of  the  utmost  importance  : — 

"  My  landlord  told  me,  that  he  had  an  intimate  ac- 
quaintance, a  vigneron,  at  Verzenay,  who  was  reckoned 
one  of  the  most  careful  managers  in  all  the  country,  and 
that  he  would  give  me  a  letter  to  him,  requesting  him  to 
give  me  all  the  information  I  desired.  This  I  readily 
accepted,  and  proceeded  to  Verzenay,  where  I  inquired 
for  the  vigneron  the  landlord  at  Chalons  had  written  to. 
We  walked  directly  into  his  vineyard,  which  was  dung- 
ing, in  trenches  made  for  that  purpose.  The  season  for 
this,  most  approved  here,  is  directly  after  the  vintage, 
and  to  be  finished  before  the  winter  sets  in.  It  is  all  car- 
ried in  on  the  heads  of  women  and  children  in  baskets, 
and  they  empty  their  baskets  in  trenches  dug  for  that 
purpose,  which  are  doing  at  the  same  time,  and  others 
spread  it  in  the  trenches,  and  cover  it  with  mould  imme- 
diately. Sometimes  the  trenches  are  made  along  the 
center  of  the  intervals,  at  others,  they  are  dug  between 
the  plants. 

"  The  sort  of  dung  they  prefer  most  is  cow  dung,  that 
is,  the  cleanings  of  the  cow-houses,  which  are  well  litter- 
ed with  straw  or  stubble  for  that  purpose ;  horse  dung  is 
also  used,  but  only  on  stiff  soils.  They  reckon  that  five  to 
eight  hundred  baskets  are  necessary  for  an  acre  of  vines. 
The  baskets,  I  reckon,  hold  about  half  a  bushel,  and  this 
manuring  is  repeated  every  four  or  five  years.  Making 
dung  is  so  much  attended  to  throughout  all  the  wine 
country,  that  every  means  is  used  to  increase  the  quan- 
tity. Much  cattle  are  kept,  especially  cows,  and  housed 
as  much  as  possible.     These  are  fed  by  every  means  that 


THE  CULTURE  OF  THE  GKAPE.  51 

can  be  taken.  Every  weed,  every  blade  of  grass  that 
arises,  is  saved  with  as  much  care  as  the  grapes,  and  giv- 
en to  the  cows.  Dung  is,  however,  sometimes  laid  on  in 
March,  but  it  is  not  thought  so  proper  for  that  work  as 
autumn.  Over-manuring  is  thought  prejudicial.  But 
this  depends  on  the  soil ;  for  some  lands  are  so  deficient  in 
natural  fertility,  that,  unless  they  are  manured  more  than 
commonly,  they  will  not  yield  a  crop  ;  they  lay  a  thou- 
sand baskets,  and  sometimes  even  twelve  hundred  on 
such." 

Speechly  says  that  the  vine  requires  "  a  plentiful  sup- 
ply of  water  during  summer,  particularly  in  a  hot,  dry 
season. 

"  '  It  was  planted  in  a  good  soil  by  great  waters,  that 
it  might  bring  forth  branches,  and  that  it  might  bear 
fruit,  that  it  might  be  a  goodly  vine.' — Ezekiel,  xvii.  8. 

"  In  hot  countries,  the  vine  is  said  to  grow  the  most 
luxuriant  in  a  situation  which  is  near  the  water,  but  it  is 
generally  allowed,  that  the  flavor  of  the  grape  from  vines 
in  such  a  situation  is  much  inferior  to  that  of  grapes 
growing  in  a  dry  soil. 

"  During  winter,  I  have  frequently  watered  the  vine 
border  with  a  thick,  black  liquor,  the  drainage  of  the 
dunghills  ;  and,  though  this  practice  was  intended  solely 
to  enrich  the  soil,  yet  it  is  not  improbable  but  this  power- 
ful liquor,  by  being  impregnated  with  saline  particles, 
may  communicate  a  warmth  to  the  roots  of  the  vine  du- 
ring the  winter,  and  thereby  prove  serviceable  in  that  re- 
spect also.  However  that  may  be,  from  the  uncommon 
vigor  of  the  vines,  I  have  been  led  into  a  belief  of  the 
utility  of  this  practice.     But  let  me  at  the  same  time  ob- 


52  THE  CULTURE  OF  THE  GRAPE. 

serve,  that  I  have  always  applied  this  powerful  manure, 
(if  I  may  so  call  it,)  with  great  caution.  I  have  found 
the  beginning  of  winter  the  most  proper  time  for  using 
this  kind  of  manure ;  and  then  I  only  venture  to  give 
two  or  three  plentiful  waterings,  fearing  that,  if  this  were 
to  be  applied  either  in  the  spring  or  the  summer,  or  even 
in  too  great  quantities,  it  might  tend,  from  its  great 
power,  to  cause  the  leaves  of  the  vine  to  change  from  a 
green  to  a  yellow  hue.  The  drainage  of  the  dunghill  is 
the  very  strength  and  power  of  the  dung ;  for  water, 
constantly  filtering  through  stable  yard  dung,  certainly 
robs  it  of  the  mucilage  and  saline  particles  with  which  it 
greatly  abounds,  when  newly  made  ;  and  especially  such 
dung  as  has  lain  a  considerable  time  in  the  stable,  and 
imbibed  a  large  portion  of  the  urine  of  the  horses.  The 
saline  particles  are  increased  by  the  fermentation,  there- 
fore the  first  extract  obtained  from  the  dung,  after  it  has 
undergone  its  fermentation,  may  be  justly  considered  as 
the  essence  of  the  manure. 

"  Although  soils  of  different  qualities  admit  of  im- 
provement by  various  modes  of  practice,  yet,  without  the 
aid  of  manure,  the  farmer  would  find  his  utmost  exertions 
of  but  little  value.  And  though  some  have  endeavored 
to  prove  that  the  earth,  when  duly  pulverized  by  the  ac- 
tion of  the  plough,  does  not  require  manure,  (Mr.  Tull,  in 
his  New  Husbandry,  tells  us  that,  where  the  ground  is 
properly  managed,  manure  is  an  useless  article  ;  but  his 
opinion  is  now  generally  and  justly  exploded ;)  yet  ex- 
perience tells  us  that  it  is  the  very  life  and  soul  of  hus- 
bandry ;  and,  when  judiciously  applied  on  almost  every 


THE  CULTURE  OF  THE  GRAPE.  53 

kind  of  soil,  its  effects  will  seldom  disappoint  the  expec- 
tation of  the  farmer." 

By  an  experienced  grape  grower. — This  person  says 
the  border  "should  be  from  thirty  to  forty  feet  in  width, 
and  should  be  formed  of  loamy  soil,  sharp  sand,  and  at 
least  a  fourth  part  of  well  rotted  horse  dung." — 8.  A.  M., 
Loudon's  Magazine,  vol.  10th,  p.  266. 

By  A.  Forsyth. — "  At  the  back  wall  of  the  grapery, 
the  soil' is  prepared  to  the  depth  of  six  feet ;  and  at  the 
further  extremity  of  the  border,  (sixteen  feet  wide,)  there 
are  three  and  a  half  feet  of  soil  composed  of  equal  parts 
of  the  following  soils  :  turfy  loam,  (the  top  spit  of  a  very 
old  undisturbed  piece  of  pasture,  occupied  as  a  rick 
yard,)  two  parts ;  rotten  dung,  one  part;  lime  rubbish, 
one  part ;  gritty  mud,  (the  same  as  road  drift,)  one  part." 
— Loudon's  Magazine,  vol.  10th,  p.  547. 

By  Jasper  Wallace,  gardener  to  William  Forsyth,  Esq., 
of  Cayton. — "The  situation  for  the  border,  if  not  natu- 
rally dry,  must  be  made  so  by  draining.  The  best  bot- 
tom, in  my  opinion,  is  one  formed  of  large  flat  stones  got 
from  the  top  of  a  lime  rock,  which  is  of  a  nature  that 
would  assist  the  growth  of  the  vines  when  they  reached 
it.  The  border  ought  not  to  be  deeper  than  from  two 
feet  to  three  feet;  as,  if  it  is  more,  the  roots  of  the  vines 
will  get  away  from  the  action  of  the  summer  weather, 
and  the  good  of  the  manure  that  may  be  put  on  the  sur- 
face. I  would  have  the  border  formed  of  decomposed 
turf  and  good  black  earth,  with  a  sufficient  quantity  of 
decomposed  cow  dung,  vegetable  mould,  and  slaked  lime, 
well  mixed  by  frequently  turning  it,  and  which  should 
be  allowed  to  lie  for  two  years,  if  convenient. 


54         •  THE  CULTURE  OF  THE  GRAPE. 

"With  regard  to  the  surface  manuring  of  the  border, 
as  soon  as  the  wood  of  the  vine  is  fully  ripe,  it  should  be 
forked  over,  about  two  inches  deep,  with  a  blunt  dung- 
fork,  and  six  inches  of  the  best  cow  dung  should  be  put 
on.  To  supply  liquid  manure  for  the  border  of  one 
house,  get  one  bushel  of  common  salt,  as  much  black 
soap,  and  a  quantity  of  the  drainings  of  stable  yard 
dung,  all  put  into  a  large  cask,  and  allow  it  to  stand  for 
a  week ;  after  which,  mix  it  with  a  large  quantity  of  rain- 
water, and  put  it  regularly  over  the  border ;  then  put  on 
as  much  common  earth  as  will  completely  cover  the 
dung,  but  no  more." — Loudoii's  Magazine,  vol.  12th, 
p.  244. 

Mr.  Loudon,  in  his  Encyclopedia  of  Gardening,  after 
quoting  the  composts,  as  recommended  by  Speedily, 
Abercrombie,  McPhail,  Nicol,  Griffin,  and  Judd,  adds 
these  words  :  "  The  depth  of  the  border  must  be  regula- 
ted, in  all  cases,  by  the  subsoil,  and  the  climate.  Where 
the  former  is  moist,  and  the  latter  is  cold,  the  shallower 
the  soil  is,  the  better ;  on  the  contrary,  where  the  subsoil 
is  perfectly  dry,  and  the  climate  hot,  as  in  the  south  of 
France,  the  depth  may  be  unlimited." — Article  3564, 
p.  778. 

For  the  composts  for  the  grape  border,  as  recommend- 
ed by  Abercrombie,  see  soil  used  by  him,  Open  Culture. 

"Fresh,  light  hazel  loam,  mixed  with  lime  rubbish, 
leaf  mould,  and  a  small  portion  of  decayed  hot-bed 
dung,"  is  advised  by  John  Rogers,  editor  of  the  Fruit 
Cultivator,  published  in  London,  1837. 

"  An  excellent  vine  border  may  be  formed  upon  an 
impervious  dry  bottom,  two  feet  deep,  and  composed  of 


THE  CULTURE  OF  THE  GRAPE.  55 

tight,  rich,  loamy  earth,  enriched  with  rotten  manure, 
ground  bones,  and  lime.  It  is  better  to  extend  the  bor- 
der in  breadth  than  in  depth." — Charles  Mcintosh,  Lon- 
don, 1839. 

Clement  Iloare,  in  an  after-edition  of  his  "work  on  the 
Grape  Vine,  recommends  that,  for  winter-forcing,  the 
vines  be  planted  on  the  inside  of  the  grapery,  and,  to  do 
this  properly,  he  says  the  soil  should  be  removed  from 
the  inside  of  the  house,  which  is  to  be  supported  by  a 
wall  of  solid  masonry  on  all  sides  to  prevent  the  roots  of 
the  vines  penetrating  it  to  the  outside.  After  the  soil  is 
removed,  his  plan  is  to  pave  the  ground  with  brick,  set 
in  cement,  and  this  space  is  intersected  with  brick  work, 
with  openings  occasionally,  for  the  roots  to  penetrate  and 
ramble.  This  brick  work  is  to  be  a  support  for  the 
bricks  which  are  to  cover  the  whole,  after  completion. 
The  substances,  in  which  the  vines  are  to  grow,  are  bro- 
ken bricks,  lumps  of  mortar,  charcoal,  and  bones,  in 
equal  proportions,  soaked  in  urine.  His  idea  is,  that  these 
materials,  once  moistened  and  then  placed  in  the  situa- 
tion prepared  as  above,  can  never  become  dry  ;  that  the 
moisture  of  the  earth  will  keep  the  whole  mass  sufficient- 
ly supplied  with  water,  and  that  it  never  can  have  an  ex- 
cess. In  planting  the  vines,  the  roots  are  to  be  carefully 
spread  out,  freed  from  all  soil.  It  is  advised  to  have  two 
pieces  of  woolen  blanket,  which  are  to  be  first  soaked  in 
soap  suds,  to  plant  the  vines  in, — one  to  be  spread  on 
the  bottom  and  the  roots  laid  on  this,  and  the  other  to 
cover  them  ;  when  this  is  done,  cover  over  with  the  com- 
post above  named,  and,  when  the  whole  is  paved  over  on 
the  top,  the  work  is  complete.     This,' it  will  be  observed, 


56  THE  CULTURE  OF  THE  GRAPE. 

is  planting  without  a  particle  of  soil.  I  have  never  at- 
tempted to  grow  vines  after  this  plan,  and  must  surely 
shall  not;  still,  it  is  to  be  presumed,  occasionally,  a  plant 
may  succeed.  Where  the  soil  is  very  wet,  the  plan, 
witli  the  addition  of  one  half  of  good  loam  to  the  com- 
post, doubtless  would  do  well.  In  the  damp  climate  of 
England,  this  compost  would  probably  retain  sufficient 
moisture,  and  never  become  dry,  as  Mr.  Hoare  says ; 
but,  in  the  severe  droughts  of  the  United  States,  in  must 
situations,  the  plants  would  die. 

In  preparing  a  suitable  soil  for  fruit  trees  in  general, 
De  la  Quintiney  says  :  "  The  best  earth  for  this  use  is  a 
sort  of  rich  sandy  loam,  which  may  be  taken  from  near 
the  surface  of  some  rich,  pasture  ground,  where  cattle 
have  been  fed  or  fothered,  or  of  some  rich  sheep-walk, 
where  there  is  a  depth  of  earth,  and  if  it  is  mixed  with 
a  little  old  mellow  earth,  or  the  like,  it  may  do  well ;  or 
cow  or  horse  dung  may  likewise  do  well,  if  it  is  quite 
rotten,  so  as  to  be  like  earth ;  but  of  this  a  small  quanti- 
ty, as  one  part  in  four  or  five,  and  thoroughly  rotted." 
p.  9. 

New  earths  he  also  recommends  as  suitable  for  trees, 
&c. ;  these  he  defines  as  being  "  such  as  have  never 
served  for  the  nourishment  of  any  plant,  or  else  have 
been  a  long  time  built  upon,  &q.  ;  likewise,  earth  from 
some  rich  pasture-ground,  of  a  sandy,  loamy  nature, 
where  cattle  have  been  a  long  time  fed,  is  of  excellent 
use  for  most  sorts  of  plants  ;  especially  if  it  has  been 
thrown  up  in  heaps  to  meliorate,  and  has  taken  the  win- 
ter frosts,  it  will  be  so  much  the  better."     p.  17. 

"  Now  since  the  great  defects  of  earth  are  too  much 


THE  CULTURE  OF  THE  GRAPE.  57 

moisture,  coldness,  and  heaviness,  also  lightness,  and  an 
inclination  to  parching,  so  amongst  dungs,  some  are  fat 
and  cooling,  as  that  of  oxen  and  cows ;  others,  hot  and 
light,  as  that  of  sheep,  horses,  pigeons,  &c.  And  where- 
as the  remedy  must  have  virtue  contrary  to  the  distem- 
per it  is  to  cure,  therefore,  hot  and  dry  dungs  must  be 
used  in  cold,  moist,  heavy  earths,  and  oxen  and  cow 
dung  in  clean,  dry,  light  earths,  to  make  them  fatter  and 
closer.  Not  that  these  two  sorts,  though  the  principal, 
are  the  only  materials  for  the  amendment  of  earth;  for, 
upon  farm  lands,  all  sorts  of  stuffs,  linen,  flesh,  skin, 
bones,  nails,  hoofs  of  animals,  dirt,  urine,  excrements, 
wood,  fruit,  leaves,  ashes,  straw,  all  manner  of  corn  or 
grain,  soot,  &c.  ;  in  short,  all  that  is  upon  or  in  the  earth, 
(except  stones  and  minerals,)  serve  to  amend  and  better 
it."     p.  29. 

"I  look  upon  sheep's  dung  as  the  best  of  all  dungs, 
and  most  promoting  fruitfulness  in  all  sorts  of  earth.  La 
poudrette  and  the  dung  of  pigeons  and  poultry,  I  seldom 
use, — the  one  is  too  offensive,  and  the  other  is  full  of 
small  insects  prejudicial  to  plants.7'     p.  31. 

"  Vines  thrive  and  produce  better  grapes  in  certain  dry 
grounds  than  in  cold  strong  earths."     p.  34. 

"  When  the  vines  show  any  diminution  of  vigor,  re- 
fresh the  roots  with  dung  or  soil."     p.  156. 

The  following  articles  are  from  the  Gardeners'  Chroni- 
cle, edited  by  Professor  Lindley.  Some  of  them  are  an- 
swers to  correspondents,  who  have  asked  information  upon 
the  points  replied  to  : — 

"  Your  vine  border,  covered  with  frames,  should  be 
well  watered  with   manure  water  before  you  begin  fore- 


58  THE  CULTURE  OF  THE  GRAPE. 

ing,  and  occasionally  till  the  grapes  begin  to  color." 
1846,  p.  680. 

"  Soil  for  the  vine  border. — Good  turfy  loam  and  dung, 
with  some  peat,  two  and  a  half  feet  deep.  It  will  be 
better  for  the  vine  if  no  other  plants  are  allowed  to  root 
in  the  border."     1846,  p.  696. 

"  Calcareous  soil   suits  vines  better  than  silicious." 

1846,  p.  712. 

"  Turfy  maiden  loam,  made  into  a  compost  with  bones 
and  plenty  of  cow  dung,  will  make  a  good  border;  but 
the  situation  being  very  dry,  you  must  take  care  to  mulch 
and  water  well  in  summer."     1847,  p.  72. 

"  X,  Y,  Z,  (Hants,)  says  :  To  apply  a  manure  to  a  vine, 
it  is  necessary  to  dig  a  small  trench  around  the  roots  of 
this  plant,  (which  is  best  done  in  the  autumn,  after  the 
fruit  is  gathered,)  then  to  apply  a  bucket  of  ox-blood,  and 
pile  up  the  earth  over  this  and  around  the  stem  of  the 
plant." 

"  J.  B.,  (Lynn,)  says  :  I  have  collected  in  barrels  the 
M'hole  quantity  of  slops  from  the  house,  consisting  of 
chamber  lye,  soap  suds,  &c,  and,  when  the  mixture  be- 
gins to  emit  an  offensive  odor,  I  have  saturated  the  bor- 
der with  it." 

"  J.  L.  Snow  says :  You  may,  with  safety,  use  the 
above  liquid,  especially  if  the  border  be  well  drained." 

1847,  p.  509. 

"  In  a  communication  which  was  read  at  the  Horticul- 
tural Society's  meeting,  it  was  mentioned  that  Mr.  Ayre's 
"border  was  made  wholly  above  the  surface,  and  formed 
first  of  a  layer  of  concrete  three  inches  thick,  on  a  slop- 
ing bottom,  with  a  line  of  drain  pipes  opposite  each  raf- 


THE  CULTURE  OF  THE  GRAPE.  59 

ter ;  over  these  were  then  laid  from  one  foot  to  eighteen 
inches  in  thickness  of  brick  rubbish,  intermixed  with 
oyster  shells  and  rough  bone  dust,  materials  which  were 
also  freely  mixed  with  the  soil.  The  latter  was  stated  to 
be  turfy  loam  mixed  with  leaf  mould.  At  present,  the 
border  is  only  about  six  feet  wide  and  abos  t  eighteen 
inches  deep  ;  but  it  was  mentioned  that  it  is  intended  to 
add  four  feet  more  to  it  this  autumn,  and,  when  finished, 
which  will  not  be  for  some  years  to  come,  it  will  be 
twenty  feet  in  width.  It  was  stated  that  the  great  object 
kept  in  view,  in  forming  this  border,  was  to  make  it  po- 
rous rather  than  rich,  the  latter  being  left  to  top-dress- 
ings and  liquid  manure.15     1847,  p.  607. 

"  Pigeon  manure,  mixed  with  fresh  soil,  will  certainly 
improve  your  vine  border." 

"You  may  apply  manure  water  any  time,  except  when 
the  crop  is  ripening  off." 

"  Large  bunches  of  grapes  have  been  produced  on  a 
vine,  of  which  the  roots  came  in  contact  with  the  drain- 
age in  a  court-yard  of  an  inn,  frequented  throughout  the 
year."     1847,  p.  624. 

"  Bones  as  Manure. — The  researches  of  the  chemist 
and  the  practical  testimony  of  the  farmer  having  more 
fully  established  the  value  of  bones  as  a  manure,  it  be- 
hoves us  to  ascertain  whether  they  have  been  employed 
in  gardening  as  extensively  as  they  deserve.  The  great- 
est obstacle  to  the  more  general  use  of  bones  in  garden- 
ing,  as  well  as  in  farming,  is  their  undergoing  decompo- 
sition so  very  slowly. — M.  Saul,  Exotic  Nwrsery^  Chel 
sea."     1847,  p.  639. 

u  Vineries  at  Bishojfs  Stortford. — The  borders  are  ad- 


60  THE  CULTURE  OF  THE  GRAPE. 

mirably  constructed.  The  houses  are  built  on  the  side  of 
a  low  bill,  with  a,  gravelly  bottom.  On  the  surface  of 
the  natural  ground,  which  was  coated  with  concrete,  the 
border  has  been  formed  three  and  a  halt'  feet  deep  at  the 
back,  and  two  and  a  half  feet  deep  in  the  front,  so  that 
it  slopes  from  back  to  front,  where  it  is  rounded  off.  No 
rain  can  ever  lodge  there.  It  was  formed  with  burnt 
clay,  (the  bottom  of  some  old  brick-kilns,)  loamy  turf 
from  an  old  pasture,  plasterer's  rubbish,  hair  and  trim- 
mings of  hides  (called  fleshings,)  from  the  tan  yards,  and 
an  enormous  quantity  of  thoroughly  rotten  stable  manure, 
— the  last  border  alone  consumed  a  barge  load  of  forty 
tons  of  such  manure.  All  these  materials,  after  being 
thrown  together,  were  thoroughly  incorporated.  They 
form  so  loose  a  bed  that  a  stick  may  be  easily  pushed 
through  it  to  the  very  bottom.  Every  November,  these 
borders. receive  a  good  mulching  of  stable  manure,  which 
remains  to  rot  in  the  succeeding  summer ;  so  that  the 
surface  is  always  covered  by  a  rich  decaying  material 
which  absorbs  heat  from  the  sun,  and  detains  the  natu- 
ral dampness  of  the  border.  The  vines  are  managed 
upon  Mr.  Crawshay's  plan. 

"  These  vines  were  planted  in  1843,  cut  back  in  1844, 
when  each  at  once  made  the  whole  of  the  single  rod  that 
furnishes  the  crop.  These  rods  are  now,  on  an  average, 
five  and  a  half  inches  in  circumference,  and  run  straight 
up  the  center  of  each  light,  so  that  the  leaves  and  bunch- 
es are  exposed  to  all  the  light  and  air  which  the  houses 
can  furnish.  The  fruit  produced  by  this  practice  is  rep- 
resented as  being  very  fine,  the  bunches*  not  remarkably 
large,  but  the  berries  are  said  to  be  beautiful,  and  the 


THE  CULTUBE  OF  THE  GRAPE.  61 

fruit  equally  distributed  on  the  vines  throughout  the 
house."     1847,  p.  633. 

"A.  B.  says:  In  forming  a  new  border,  I  should  re- 
commend the  soil  to  be  excavated  to  the  depth  of  three 
feet,  not  more,  but  the  wider  the  border  is,  the  better, — 
twenty  feet  is  nut  too  wide.  There  should  be  a  drain  in 
front,  and  the  border  should  slope  well  to  it.  I  would 
bottom  with  rough  sandstone,  or  some  material  which 
would  secure  perfect  drainage;  and  I  would  cover  the 
latter  with  thin  turf,  or  peat,  to  prevent  it  from  being 
choked  up.  As  compost,  I  would  recommend  one  fourth 
old  mortar,  bones,  and  charcoal, — the  bones  and  char- 
coal to  be  broken,  but  not  too  small ;  one  fourth,  decom- 
posed tree  leaves  ;  and  the  remaining  half,  the  top  spit 
of  a  good  old  pasture,  or  common,  which  should  have 
lain  eighteen  months  in  a  heap,  and  frequently  turned 
and  exposed  to  the  frost.  The  whole  being  well  incorpo- 
rated, till  in  the  border,  taking  care  to  tread  as  little  as 
possible."     1847,  p.  685. 

"  In  our  opinion,  it  is  doubtful  whether  any  material 
like  slaughter-house  manure  is  fit  for  vine  borders.  Its 
effect  is  to  cause  excessive  growth,  and,  for  a  little  while, 
large  quantities  of  grapes ;  but  the  effect  is  transient, 
and  plants  suffer  finally.  It  is  much  better  to  employ 
bones,  hair,  woolen  rags,  skin,  tanners'  fleshings,  and 
similar  substances.  See  Mr.  Nash's  border,  Bishop's 
Stortford."     1847,  p.  736. 

Here  the  question  naturally  arises,  "What  is  slaughter- 
house manure?  or,  of  what  does  it  consist?  It  is  to  be 
presumed  that  this  manure  varies  very  much,  in  its  com- 
ponent parts,  in  different  countries,  being  affected  by  lo- 


62  THE  CULTURE  OF  THE  GRAPE. 

oal  customs.  "What  I  meant  by  the  substance,  (and 
"which  I  have  used  in  my  grape  borders,  and  recommend 
as  a  substitute  for  the  carcasses  of  animals,  or  bones,) 
consists  mainly  of  the  intestines,  with  the  manures  which 
were  in  the  animals  at  the  time  they  were  killed,  all  the 
heads,  horns,  and  feet  of  sheep,  and  a  good  share  of 
bones,  and  other  refuse  of  other  animals.  The  half  of 
the  bulk  and  weight  of  the  manures  has  been"  the  heads, 
the  lower  half  of  the  legs,  and  other  bones,  with  some 
flesh,  and  skin,  and  hair,  etc.,  upon  a  large  part  of  them. 
Now  all  these  articles  are  very  powerful  manures,  and 
very  lasting  in  their  nature,  and  should  not  be  placed  in 
the  border  until  decomposed  in  some  measure,  or,  which 
is  better,  put  at  the  bottom  of  the  border,  where  the 
roots  of  the  vine  will  find  them  the  second  or  third  year. 
A  large  part  of  the  fleshy  matter,  in  its  decomposition, 
turns  to  a  liquid,  and  the  soil  near  by  imbibes  this,  and 
is  enriched  thereby.  These  substances,  when  in  this 
state  of  decomposition,  if  they  come  in  contact  with  the 
roots  of  the  vine,  will  instantly  destroy  the  part  touched, 
and  this  is  why  I  place  it  at  the  bottom  of  the  border,  to 
be  there  for  the  future  use  of  the  vine,  and  out  of  the 
way  of  doing  mischief.  If  this  material  is  to  be  used  as 
a  top  dressing,  it  should  remain  in  the  compost  heap  till 
it  is  entirely  decomposed.  I  consider  it,  when  placed  as 
directed,  at  the  bottom  of  the  border,  a  most  valuable 
material  for  the  nourishment  of  the  grape  vine ;  but,  if 
whole  bones  of  animals  can  be  obtained  in  sufficient 
quantities,  I  give  them  the  preference  ;  not  that  they  are 
more  valuable,  but  because  the  slaughter-house  manure 


THE  CULTURE  OF  THE  GRAPE.  63 

5s  (let  it  be  ever  so  fresh,)  always  an  unpleasant  and  dis- 
agreeable object. 

In  countries  (as  I  presume  is  the  case  in  England,) 
where  the  heads  and  bones  of  animals  are  considered  too 
valuable  to  be  thrown  into  the  manure  heap  at  the  sham- 
bles, the  most  lasting,  and,  for  this  purpose,  the  part  con- 
stituting the  properties  for  which  it  has  been  recommend- 
ed are  wanting,  and  it  is  of  no  more  value  than  any- 
other  stimulating  manure. 

"  As  some  difference  of  opinion  exists  respecting  the 
proper  covering  for  vine  borders,  I  have  ventured  to  give 
the  material  I  use,  which  answers  (under  the  circumstan- 
ces,) as  well  as  any  thing  I  have  seen  recommended.  At 
the  first  appearance  of  frost,  I  cover  the  border  wTith  dry 
beech  or  oak  leaves,  (two  feet  or  more  in  thickness,) 
newly  fallen  from  the  trees  if  lean  get  them;  cover  with 
a  little  litter  to  keep  them  from  blowing  away.  In 
spring,  as  soon  as  fine  weather  sets  in,  I  remove  the  leaves 
entirely,  fork  the  border  over  lightly,  and  add  a  nice  top 
dressing  of  rotten  manure  mixed  with  the  best  soil  I  can 
procure. 

"  In  making  the  border,  I  have  followedv  Mr.  Iloare.'s 
plan,  as  far  as  possible.  The  foundation  is  flagged  over 
with  a  deep  drain  running  round  the  outside.  I  laid  on 
the  flags  eighteen  inches  of  broken  bricks,  lumps  of  old 
mortar,  &c,  with  a  little  small  on  the  top,  in  which  I  put 
a  three  inch  sod  (grassy  side  down,)  to  prevent  the  com- 
post from  getting  down  amongst  the  bricks.  The  princi- 
pal part  of  the  compost  consisted  of  rich  turfy  loam,  leaf 
mould,  and  rotten  dung,  with  lime  rubbish  and  gravel  to 


64  THE  CULTURE  OF  THE  GRAPE. 

keep  it  open,  and  plenty  of  whole  bones  and  a  little  car- 
rion to  make  it  durable. — A  Subscriber."     1847,  p.  837. 

Renovation  of  Vine  Borders. — After  stating  that  these 
roust  be  legion,  (if  we  may  judge  by  the  number  of  com- 
plaints,) which  require  this  remedy,  and  that  the  cause 
mainly  is  stagnation,  it  is  recommended  to  enlarge  or  re- 
new the  drains,  which  are  supposed  to  be  inefficient  or 
improperly  arranged,  or  to  have  become  choked  up  by 
age.  There  is  added  :  "  Now  even  a  border  made  of 
loam, — unless  what  is  termed  sandy  loam, — if  two  or 
three  feet  in  depth,  would  become  in  time  too  much 
closed  up  to  suit  the  natural  habits  of  the  vine ;  how- 
much  more,  then,  a  three-feet-deep  border,  in  which  de- 
composing organic  matter  constitutes  nearly  one  half  its 
volume  !  Every  body  knows  that  this  black  and  fatty 
humus, — for  such  it  becomes  by  age, — does  not,  in  its 
own  nature,  contain  sand  sufficient  to  ensure  at  all  times 
a  speedy  transmission  of  moisture,  and  to  secure  permea- 
bility to  the  atmosphere,  especially  if  buried  nearly  a 
yard  in  depth." 

Here  follow  directions  for  introducing  drains,  and  holes 
filled  with  open  "  rubbly  matter,"  &c,  and  then  this  ad- 
vice:  "After  these  things  are  accomplished,  it  would 
be  well  to  fork  in  a  dressing  composed  of  lime  rubbish, 
charcoal,  coarse  sand,  bones,  &c,  on  the  surface,  not  go- 
ing deeper  than  six  inches,  unless  there  are  no  roots  in 
the  way.  Finally,  the  border  may  be  coated  over  with 
three  inches  of  manure  from  the  stable  door,  if  to  spare. 
This,  however,  should  only  lie  from  November  until 
midsummer;  it  might  then  be  removed,  and  an  inch  or 


THE  CULTURE  OF  THE  GRAPE.  65 

two  of  old  vegetable  soil  or  decayed  linings  substituted 
in  its  room."     1847,  p.  71. 

Vine  Borders. — I3y  James  Duncan,  Basing  Park,  Al- 
ton. "  I  am  now  forming  a  border  for  the  growth  of  this 
plant.  I  employ  a  two-horse  cartload  ot  dead  lime  rub- 
bish, with  which  some  brickbats  are  mixed,  and  a  sack 
of  half  inch  bones,  (for  each  vine,)  well  incorporated  with 
a  loam  of  very  thin  turf,  taken  from  an  old  common  ; 
the  whole  is  covered  over  with  six  inches  of  road  scrap- 
ings, writh  which  some  charcoal  will  be  mixed  when  the 
vines  are  planted.  The  border,  when  finished,  will  bo 
about  two  and  a  half  feet  in  depth,  and  sixteen  feet  in 
width,  resting  on  a  substratum  of  flint  stones,  sloping 
from  the  house,  and  two  feet  in  thickness,  so  as  to  afford 
effectual  drainage  ;  and  this  I  consider  a  most  essential 
point  in  the  formation  of  vine  borders."     1847,  p.  205. 

Vine  Borders. — By  Robert  Greenfield,  gardener, 
Tynemouth  House,  ISTorthumberland.  "The  bottom  of 
the  border  is  chalk  ;  on  this  is  laid  one  foot  of  rubble 
stones,  and,  upon  this,  the  compost  of  rotten  turf  from  a 
common  which  has  lain  undisturbed  for  fifty  years." 
1S47,  p.-  358. 

"  All  vine  borders,  whether  early  or  late,  should  be  in- 
stantly covered  a  foot  deep,  if  possible,  with  rotting  ma- 
nures ;  this  will  intercept  the  departure  of  the  remaining 
ground  heat,  and  will  contribute  much  to  the  fertility  of 
the  vines  in  the  ensuing  year.  Vines  for  early  forcing, 
with  outside  roots,  will  soon  be  benefited  by  a  slight 
amount  of  fermentation  in  the  border  covering."  Oct. 
20th,  1847,  p.  720. 


66  THE  CULTURE  OF  THE  GRAPE. 

Remarks  on  the  Cultivation  of  the  Vine. — By  James 
Hutchinson,  Gardener  at  Cranston  Hill,  near  Glasgow. 

After  some  remarks  relative  to  spur  and  other  systems 
of  pruning  the  vine,  this  writer  goes  on  to  recommend 
the  long  cane  system  as  the  best.  As  I  have  explained 
this  plan  fully  and  stated  the  objections  to  it,  I  shall  not 
repeat  here  his  remarks,  but  shall  give  what  he  says  rel- 
ative to  the  temperature  of  the  house  and  border  where 
the  vines  are  to  be  forced.  In  my  opinion,  they  are  well 
worthy  of  careful  attention. 

"  I  commence  forcing  about  the  end  of  February,  or 
beginning  of  March ;  previously  to  which,  I  cover  the 
vine  border,  to  the  depth  of  ten  or  twelve  inches,  with 
horse  dung  of  the  best  quality.  Before  this  dung  is  laid 
on  the  border,  it  should  be  thrown  up  in  a  heap  for  two 
or  three  days,  until  it  begins  to  heat  properly.  It  should 
then  be  laid  on  the  border  without  delay,  as  its  powers 
will  be  greatly  weakened  by  the  process  of  fermentation. 
The  temperature  of  the  surface  of  the  border  will  be 
raised,  by  means  of  this  dung,  to  about  50°  Fah.,  a  point 
of  great  importance.  It  is  evidently  contrary  to  nature 
to  be  forcing  the  vines  when  the  roots  are  exposed  to 
cold,  or,  at  least,  deriving  no  warmth  to  stimulate  the 
juices  of  the  plants.  I  keep  the  temperature  in  the  hot- 
house at  about  50°  in  the  morning,  at  first ;  and  about 
55°  during  the  day,  if  dull  weather.  If  the  nights  are 
very  cold  or  frosty  at  the  commencement  of  forcing,  if 
the  thermometer  is  48°  in  the  morning,  I  am  satisfied. 
This  heat  is  continued  until  the  buds  are  all  broken  ;  af- 
ter which,  the  thermometer  may  be  allowed  to  range  be- 
tween 50°  and  55°  in  the  morning,  and  about  60°  during 


THE  CULTURE  OF  THE  GRAPE.  67 

the  day,  if  dull  weather.  In  clear  weather,  from  the 
commencement  of  forcing,  I  open  the  upper  door  of  the 
furnace,  merely  keeping  the  fire  in  during  the  day,  and 
allow  the  temperature  to  rise  in  the  hothouse  to  70°,  75°, 
or  even  80°.  Were  there  a  continuance  of  clear  weather 
at  this  stage  of  forcing,  80°  would  be  too  high ;  but,  for 
a  day  or  two,  it  does  not  matter,  although  the  thermome- 
ter should  rise  to  80°  in  the  middle  of  the  day.  This 
temperature  should  be  continued  during  the  day,  should 
the  weather  be  clear,  until  the  first  leaves  of  the  vine  are 
fully  expanded,  when  the  temperature  may  be  kept  be- 
tween 85°  and  90°  in  the  da}7time  in  clear  weather. 
"When  the  vines  are  in  flower,  I  keep  the  temperature  be- 
tween 55°  and  60°  in  the  morning,  and  between  65°  and 
Y0°  during  the  clay,  if  dull  weather,  and  about  85°  if  sun- 
shine. After  the  grapes  are  set,  the  thermometer  may 
be  allowed  to  rise  to  90°  or  95°  during  the  day  in  clear 
weather.  In  dull  or  wet  weather,  in  summer,  instead  of 
kindling  fires  at  night  in  the  ordinary  way,  I  cause  the 
flues  to  be  heated  in  the  morning  in  order  to  raise  the 
mercury  in  the  thermometer  to  about  70°  during  the  day, 
and  allow  the  fire  to  burn  out  towards  night.  The  tem- 
perature in  the  daytime,  from  the  commencement  of  forc- 
ing, should  be  regulated,  in  some  measure,  by  the  heat 
of  the  vinehouse  during  the  night.  For  example,  if  the 
house  has  been  colder  during  the  night  than  I  could  wish, 
I  keep  up  a  greater  heat  than  usual  during  the  following 
day;  and,  if  it  has  been  warmer  during  the  night  than  I 
consider  requisite,  I  give  less  fire  during  the  day  than 
usual ;  or  more  air,  according  to  the  state  of  the  weather. 
"  Many  may  object  to  the  lowness  of  the  temperature 


68  THE  CULTURE  OF  THE  GRAPE. 

that  I  have  recommended  during  the  night,  when  the 
grapes  are  in  flower  ;  but  all  the  kinds  cultivated  here, 
including  the  Tokay,  Black  Hamburgh,  White  Sweetwa- 
ter, &c,  uniformly  set  well  with  the  heat  above  mention- 
ed. Indeed,  when  the  nights  have  been  frosty,  during 
the  time  my  vines  were  in  flower,  I  have  seen  the  ther- 
mometer as  low  as  52°  in  the  morning,  and  I  never  ob- 
served that  they  sustained  the  least  injury  by  this  low 
temperature.  Too  much  dependence  has  hitherto  been 
placed  on  the  influence  of  fire  heat  in  the  forcing  of  hot- 
houses. The  great  art  is  to  do  with  as  little  fire  heat  as 
possible,  and  to  take  the  utmost  advantage  of  the  heat 
derivable  from  the  sun's  rays,  consistent  with  giving  a 
sufficient  quantity  of  air.  The  legitimate  use  of  fire 
heat  is  to  prevent  the  bad  effects  of  frosts,  snows,  and 
inclement  weather. 

"  I  may  now  say  a  few  words  on  giving  air.  In  clear 
weather  it  should  always  be  given  early  in  the  morning, 
and  taken  away  early  in  the  afternoon.  For  example, 
let  a  small  portion  of  air  be  given  between  eight  and 
nine  o'clock  in  the  morning,  and,  if  the  day  continue 
clear,  give  more  between  ten  and  eleven,  and  take  it  all 
away  at  three  o'clock.  I  seldom  let  air  into  my  vine- 
houses  after  three  o'clock  in  the  afternoon.  If  air  be  ad- 
mitted until  the  house  is  completely  cooled,  a  large  fire 
may  be  necessary  to  support  the  recmisite  temperature  ; 
and  it  is  evident  that  sun  heat  is  better  and  cheaper  than 
fire  heat."— Sept.,  1S3S. 

By  the  foregoing,  it  would  appear  that  the  plan  of 
covering  the  border  with  heating  substances,  for  the  pur- 
pose of  raising  the  temperature  of  the  border,  was  sug- 


THE  CULTURE  OF  THE  GRAPE.  69 

gested  and  practised  before  Mr.  Roberts's  book  appeared.* 
It  differs  from  his  plan  in  not  recommending  the  con- 
tinuance of  this  heat  by  renewing  of  the  fermenting 
materials,  which  renewal,  in  my  opinion,  is  necessary. 

Mr.  A.  Forsyth,  in  a  diary  of  the  culture  of  the  grape, 
published  in  Loudon's  Magazine,  vol.  10,  page  5-iS,  also 
gives  directions  relative  to  the  covering  of  the  border,  as 
follows  : — 

"Xov.  25th,  1833.  Forked  the  border  about  three 
inches  deep  ;  laid  on  turfy  loam  and  old  lime  mortar 
about  two  inches  deep;  then  old  hotbed  dung,  well  rot- 
ted, two  inches  deep  ;  the  roots  being  near  the  surface, 
having  been  planted  as  shallow  as  possible.  27th.  Laid 
leaves  on  the  vine  border  one  foot  thick,  and  fresh  hot 
(lung  one  foot :  protected  the  above  from  rains,  &c.  by 
reed  covers,  used  at  other  times  for  pine  pits.  Dec.  1st. 
Fire  heat  applied.  Jan.  5th,  1831.  Heat  of  dung  on 
the  border,  96°.  19th.  Heat  of  dung  on  the  border,  65°. 
Feb.  1st.  Dung  on  the  border  nearly  cold.  March  12th. 
Dung,  leaves,  &c.  cleared  off  the  border  to  admit  sun 
heat,  &c. ;  the  border  was  forked  over.  April  12th. 
First  berry  of  the  Hamburgh  beginning  to  change  color; 
border  watered  with  dung  water,  (dry  weather.)  May 
10th.  Grapes  exhibited  at  the  gardens  of  the  London  Hor- 
ticultural Society,  for  which  the  large  gold  medal  was 
awarded,  the  berries  measuring  three  and  a  half  and  four 
inches  round." 

I  cannot  agree  with  Mr.  Hutchinson  in  the  propriety 

*  See  Mr.  Roberts's  plan  for  beating  tbe  border,  and  remarks  relative 
thereto. 


70  THE  CULTUKE  OF  THE  GKAPE. 

of  his  giving  fixed  hours  for  opening  and  closing  the 
lights  for  the  purpose  of  giving  air.  These  directions 
may  be  good  for  a  certain  house,  and  very  unsuitable  for 
another.  They  may  be,  and  probably  were,  intended  as 
applicable  to  a  house  with  a  front  due  south.  Now,  if 
the  front  should  be  to  the  southeast,  the  house  thus  situ- 
ated would  be  exposed  to  a  very  great  heat  one  or  two 
hours  before  the  time  specified,  and,  in  the  months  of 
May  and  June,  the  lights  in  bright  weather  would  re- 
quire to  be  opened  much  earlier.  Again,  if  the  fronting 
of  the  house  inclines  to  the  west,  eight  or  nine  o'clock 
would  be,  perhaps,  too  early.  His  principle,  as  applied 
to  the  forcing-house,  is  correct,  but  he  errs  in  giving  fixed 
hours  for  ventilating  the  house,  when  he  should  have 
substituted  the  range  ot  the  mercury  as  a  guide.  In  this 
•  country,  in  May  and  frequently  in  the  summer  months, 
the  mercury  ranges  in  the  daytime  from  75°  to  90°  in  the 
shade.  At  such  times,  how  unsuitable  fur  the  welfare  of 
the  vines  would  be  the  closing  of  the  windows  of  the 
grapery  at  an  early  hour  ! 

Culture  of  the  Vine  under  Glass. — By  James  Roberts. 
London,  1842. 

This  work  is  very  concise,  and,  for  the  climate  of  Eng- 
land,* unsurpassed  in  its  directions  for  the  preparation 
of  the  border,  etc. ;  yet  there  are  objections  to  it,  par- 
ticularly as  concerns  the  cultivation  in  this  country.  It 
is  divided  into  six  short  chapters.     In  the  preface,  Mr. 


*  If  we  can  judge  from  the  result  of  the  practice,  as  detailed  by  the  au- 
thor, whose  statements,  as  regards  the  crop  of  fruit  and  its  fine  quality,  are 
corroborated  by  the  Gardeners'  Chronicle. 


THE  CULTURE  OF  THE  GRAPE.  71 

Roberts  states  "  that  it  has  been  his  study  to  bring  the 
vine  into  a  bearing  state  earlier  than  what  is  commonly 
practised." 

The  first  chapter  treats  of  the  border ;  the  opinion  of 
the  author  upon  the  different  composts  as  recommended 
by  Speechly,  Abercrombie,  Ma  we,  and  others,  and  his 
own  plan  upon  the  subject,  which  is  as  follows  : — 

"  The  borders  outside  the  houses  ought  to  be  twenty- 
four  feet  wide,  cleared  out  to  the  depth  of  three  feet 
six  inches  upon  a  bottom  of  retentive  clay,  well  pre- 
pared, with  a  fall  of  one  foot  from  back  to  front.  A 
main  drain  ought  to  run  along  the  extremity  of  the 
border,  one  foot  six  inches  deep,  with  cross  drains,  in  an 
oblique  direction,  leading  into  it,  so  as  to  have  perfect 
command  in  draining  off  superfluous  water,  which  I  con- 
sider an  essential  point  to  attend  to,  so  as  to  lay  then* . 
dry  (more  particularly  where  the  climate  is  humid) ; 
I  then  laid  upon  the  bottom  thus  formed,  broken  stones 
and  lime  rubbish  to  the  depth  of  one  foot,  leaving  a 
depth  for  compost  of  two  feet  six  inches.  Upon  the 
broken  stones,  every  six  or  eight  feet  square,  I  have 
placed  large  limestones,  of  the  same  nature  as  the  far- 
famed  Skipton  rock,  which  I  have  no  doubt  contribute  to 
retain  moisture  in  a  dry  season,  and  to  facilitate  the 
drainage  in  a  wet  one.  The  compost  and  manures  I 
most  recommend,  and  which  I  made  use  of,  are,  two 
parts  the  parings  of  a  piece  of  old  pasture  land,  a  strong 
loam,  laid  up  one  year,  (or  till  the  sward  is  half  decom- 
posed,) in  the  form  of  a  potato  hod,  close  covered  in 
with  soil,  and  never  turned  ;  one  part,  the  turf  with  four 
inches  of  the   soil,  of  a  looser  texture,  laid  up  for  the 


72  THE  CULTURE  OF  THE  GRAPE. 

same  period,  and  not  turned,  as  before ;  an  eighth  part, 
scrapings  of  the  highways  formed  from  limestone,  or 
other  hard  material  ;  and  the  other  eighth  part,  half-de- 
composed horse  or  cow  dung.  I  am  not  an  advocate  for 
turning  over  and  mixing  the  materials  promiscuous]}7  to- 
gether, as,  by  often  turning,  the  compost  becomes  too 
solid,  losing  a  great  portion  of  its  fertilizing  property  by 
sucii  repeated  intermixture  ;  and,  unless  it  be  of  a  very 
sandy,  loose  texture,  the  border  will,  in  a  few  years,  be- 
come impervious  both  to  water  and  to  atmospheric  air, 
which  are  of  incalculable  benefit  to  the  growth  of  the 
vine.  I  would  recommend  the  autumn,  if  the  weather 
be  dry,  to  prepare  to  fill  in  your  border.  A  month  pre- 
vious to  filling  your  border,  provide  a  quantity  of  car- 
rion, cattle  dying  by  accident,  disease,  etc.,  which,  I  am 
sorry  to  say,  has,  of  late  years,  been  too  common  an  oc- 
currence. If  you  have  collected  it  sometime  beforehand, 
have  it  cut  into  small  pieces  and  laid  up  in  soil,  till  the 
time  of  using.  It  emits  a  very  nauseous  effluvium,  but 
this  must  be  borne,  for  this  is  the  pdbuhim  to  produce 
the  nectar  of  Bacchus.  When  all  is  ready,  and  the  wea- 
ther favorable,  proceed  at  one  end  of  your  border,  wheel- 
ing in  and  mixing  the  materials  in  proportion  as  they 
stand  to  each  other  in  my  previous  directions,  on  no  ac- 
count breaking  the  materials  in  mixing,  but  turn  them 
in  as  rough  as  possible,  adding  one  good-sized  horse  or 
cow  carcass  to  every  ten  or  twelve  square  yards,  using 
caution,  and  not  bringing  it  to  the  surface  of  the  border 
within  one  foot,  as  its  assistance  is  not  wanted  the  first 
year.  What  I  have  here  recommended,  is  my  practice 
adopted  at  this  place,  the  result  of  which,  I  dare  pre- 


THE  CULTURE  OF  THE  GRAPE.  73 

sume  to  say,  has  surprised  all,  both  gentlemen  and  prac- 
tical gardeners,  who  have  witnessed  it." 

Mr.  Roberts  then  goes  on  to  say  :  "  Still,  an  improve- 
ment might  be  made  on  this  border,  particularly  where  a 
cool  and  humid  atmosphere  prevails,  as  it  does,  to  a 
great  extent,  in  the  northern  parts  of  these  kingdoms. 

"  To  obviate  this  defect,  I  should  recommend,  instead 
of  a  border  two  feet  six  inches  deep,  with  one  huge 
stone  every  six  or  eight  feet  square,  to  put  four  or  five  in 
the  same  space,  allowing  the  border,  when  filled  and 
settled,  to  be  from  fifteen  to  eighteen  inches  deep,  and  to 
plant  the  vines  as  near  upon  the  surface  as  possible ;  you 
would  then  be  better  able  to  add  a  top  dressing  to  your 
border  every  autumn,  so  as  to  feed  and  keep  the  roots 
of  your  vine  near  the  surface." 

The  second  chapter  treats  of  the  kind  of  grapes  for 
the  vinery,  etc.,  and  of  the  different  methods  of  propa- 
gating the  vine ;  his  plan  is  by  the  single  eye,  as  fol- 
lows : — ■ 

"  Choose  bold,  prominent  buds,  taking  two  inches  of 
wood  ;  on  each  side  cut  a  little  sloping,  opposite  the  eye  ; 
then  pot  singly,  in  thirty-two  sized  pots,  using  leaf 
mould  and  sandy  loam  in  equal  parts,"  prepared  fourteen 
days  before  placing  in  the  pit.  "  When  your  pit  is 
ready,  having  been  filled  with  stable  dung  and  tree 
leaves,  so  as  to  command  a  bottom  heat  of  80°  or  85°, 
which  you  can  easily  ascertain  by  inserting  a  Fahren- 
heit's thermometer  to  the  depth  of  a  foot,  proceed  to 
plunge  in  your  pots,  which  you  may  safely  do,  being 
rather  sparing  of  water  the  first  fortnight  or  three 
weeks,  and  never  using  the  water  at  a  lower  tempera- 


74  THE  CULTURE  OF  THE  GRAPE. 

ture  than  the  heat  of  the  bed.  The  temperature  of  the 
pit  must  not  exceed  55°  bj  day,  and  may  be  allowed  to 
fall  to  45°  in  the  night,  until  the  buds  are  in  motion. 
They  will  then  require  the  raising  of  the  heat  gradually 
until  it  reaches  55°  by  night,  by  the  time  the  first  leaves 
are  fully  expanded  ;  allowing  them  ten  or  fifteen  de 
grees  more  by  day,  or  sun  heat,  keeping  a  moist  temper- 
ature, syringing,  and  shutting  up  early  in  the  afternoon. 
By  the  time  they  have  grown  a  foot,  or  eighteen  inches, 
they  will  require  removal  to  larger  pots." 

In  the  third  chapter,  the  method  of  planting  is  de- 
tailed, etc.  "  For  a  vinery,  some  authors  recommend 
inside  planting,  with  which  I  don't  agree,  except  for  the 
back  wall,  or  for  a  succession  crop,  intended  to  be  trained 
below  the  rafters  of  the  roof  vines.  Presuming  your 
borders  have  been  made  and  properly  settled,  as  advised 
in  a  former  part  of  this  work,  in  the  month  of  March  or 
April,  carefully  turn  yonr  young  vine  out  of  the  pot, 
taking  its  top  through  an  opening  in  the  sill  left  for  its 
insertion,  leaving  two  buds  clear  inside  the  house;  this 
will  leave  the  ball  three  or  four  feet  from  the  front  of 
the  vinery.  Open  the  soil  opposite  to  each  rafter.  Then 
proceed  to  single  out  the  roots  with  great  care,  spreading 
them  out  in  the  fan  manner,  filling  in  amongst  them 
with  the  compost  of  leaf  mould  and  sandy  loam,  keeping 
them  as  near  the  surface  as  possible,  laying  in  the  young- 
cane  forward  to  the  wall,  and  not  allowing  it  to  be  buried 
more  than  three  inches.  A  little  water  would  be  of  ser- 
vice, at  the  time  of  planting,  in  washing  in  the  soil,  to 
the  benefit  of  the  roots,  mulching  them  over  with  a  little 
litter.     In  the  course  of  a  week  from  the  time  of  plant- 


THE  CULTURE  OF  THE  GRAPE.        -  75 

ing,  lay  on  the  surface  of  the  border,  over  the  roots  and 
stems,  stable  litter  and  leaves  in  a  good  state  of  fermen- 
tation, to  the  width  of  eight  feet,  and  two  feet  six  inches 
thick,  which  will  prove  of  great  benefit  to  the  young 
plant  by  putting  its  roots  in  motion,  and  cause  that  part 
of  the  stem  that  is  layered  to  emit  healthy  roots  in  abun- 
dance, not  employing  artificial  heat  inside,  but  giving 
plenty  of  air,  which  still  continue,  until  you  perceive  the 
buds  in  motion,  allowing  the  house  to  rise  to  65°  or  70° 
by  sun  heat;  syringing  the  buds  and  steaming  the  house, 
as  the  heat  rises  in  the  fore  part  of  the  day,  closing  early 
in  the  afternoon,  and  allowing  the  house  to  cool  down,  as 
night  approaches,  to  48°  or  50°. 

"  When  your  shoots  have  sprung  three  or  four  inches, 
make  choice  of  the  best,  and  rub  the  other  off.  As  the 
shoots  elongate,  tie  them  carefully  to  the  wires,  taking 
off  all  tendrils  and  laterals  as  they  appear.  I  may  be 
allowed  to  say,  that  the  method  of  pruning  I  recommend, 
to  bring  a  young  vine  into  a  permanent  bearing  state  the 
soonest,  is  by  single  rod, "on  the  spur  principle.  As  the 
foliage  becomes  fully  expanded,  raise  the  temperature  in 
the  night  gradually  to  60°,  as  I  consider  60°  or  65°  a  suf- 
ficiently high  night  temperature  for  the  young  vine,  in 
its  first  season  of  growth.  The  temperature  in  the  day 
may  be  allowed  to  rise  10°,  20°,  or  25°  higher,  by  solar 
heat,  keeping  up  a  very  humid  atmosphere.  If  the  heat, 
of  the  leaves  and  litter  has  begun  to  decline,  work  them 
up  again  with  some  good  hot  stable  litter,  covering  the 
border  two  feet  wider.  If  the  heat  at  the  root  can  be 
maintained  at  90°  or  95°,  your  prospects  will  be  the 
more  cheering,  as,  by  keeping  a  low  temperature  in  the 


76  THE  CULTURE  OF  THE  GRAPE. 

house  through  the  night,  the  roots  of  your  vines,  at  that 
season,  will  be  in  active  work,  preparing  and  gathering 
food  for  the  following  day. 

"  As  the  season  advances,  your  vines  will  be  fast  ap- 
proaching maturity ;  keep  your  house  less  humid  than 
before.  If  the  weather  proves  open  and  warm,  you  may 
reduce  the  manure  at  the  root,  taking  away  the  whole  as 
your  vine  ripens  towards  the  extremity,  as  it  will  have 
performed  its  good  offices  to  your  satisfaction ;  but  you 
had  better  leave  two  or  three  inches  of  the  shortest  dung, 
or  else  lay  on  a  few  decomposed  leaves,  as  you  will  per- 
ceive the  heat  of  the  dung  will  have  kept  and  encour- 
aged the  roots,  on  and  near  the  surface  of  the  border. 
By  the  time  the  wood  has  attained  a  good  brown  russet 
color  at  the  extremity,  you  may  prepare  them  for  next 
year,  as  they  will  bear  pruning,  though  the  leaves  may 
not  drop  for  weeks,  any  time  without,  danger. 

"  My  practice  is,  to  disbud  the  cane  as  soon  as  the 
wood  is  ripe.  You  may  proceed  thus  :  beginning  at  the 
bottom  of  the  vine,  leaving  a  bud  you  think  is  well 
placed  and  on  the  side  of  the  shoot,  then  cut  clean  out 
the  two  following,  leaving  the  fourth,  taking  out  the 
next  two,  and  so  on  till  you  reach  eight  or  nine  feet  in 
height,  as  to  that  length  the  cane  must  be  cut  back  ;  pro- 
ceed again  at  the  bottom,  disbudding  the  other  side  in 
the  same  manner,  so  that,  in  that  length,  you  will  be 
able  to  leave  eight  or  ten  permanent  eyes,  to  form  fruit- 
bearing  spurs  for  the  following  year,  or  five  on  each  side. 
Having  cleared  your  border  of  the  superfluous  manure, 
which  will  be  the  case  by  the  beginning  of  July,  during 
that  month  and  August  I  keep  my  border  nearly  exposed 


THE  CULTURE  OF  THE  GRAPE.  77 

to  the  full  rays  of  the  sun  and  air,  by  which  means  the 
majority  of  the  roots  having  been  kept  on  the  surface, 
by  the  heat  added  as  before  mentioned,  are  more  perfect- 
ly ripened,  so  that  in  September  I  am  enabled  to  give 
them  a  light  top  dressing  (though  only  the  first  season,)  * 
of  ground  bones,  loamy  soil,  rotten  manure,  and  decayed 
carrion, — these  manures  are  all,  I  have  proved,  great  fer- 
tilizers of  the  vine, — covering  the  whole  with  an  inch  or 
two  of  half  rotten  stable  manure,  to  prevent  evapora- 
tion. 

"  The  vines  planted  on  the  inside  of  the  house  will  re- 
quire attention  at  the  root ;  they  want  great  support  as 
their  foliage  becomes  fully  developed.  I  make  use  of 
liquid  manure  diluted,  and  clear  rainwater,  alternately, 
but  always  in  a  tepid  state.  I  never  allow  a  vine  border 
inside  the  house  to  be  watered  with  cold  water  after  ves:- 
etation  commences,  until  the  fruit  or  wood  is  ripe." 

Chapter  4th.  "  Presuming  that  all  has  gone  on  favor- 
ably the  last  season,  you  may  expect  a  nice  sprinkling  of 
grapes  from  your  young  vines  only  planted  one  year ; 
but  I 'caution  the  tyro  not  to  be  anxious  in  wishing  to 
produce  very  early  grapes  ;  if  too  sanguine,  he  will  do 
this  at  the  expense,  and  to  the  great  detriment,  of  the 
future  welfare  of  his  young  vines.  The  first,  or  middle 
of  March,  I  consider  sufficiently  soon  to  begin  forcing, 
the  second  year.  A  few  days  previous  to  commencing, 
lay  on  the  border,  to  the  width  of  twelve  or  fourteen  feet, 
good  fermenting  stable  litter  and  leaves,  to  the  depth  as 
mentioned  for  last  season.  The  time  your  vines  will  take 
to  break  will  be  a  fortnight  or  three  weeks.  (Previous 
to  forcing,  the  vines  must  be  washed  with  a  composition 


78  THE  CULTUEE  OF  THE  GEAPE. 

of  soajj,  sulphur,  etc.)  I  generally  keep  my  vines  tied 
horizontally  along  the  front  until  every  bud  is  in  motion. 
Keep  a  low  temperature  in  the  night,  say  45°,  till  you 
perceive  them  all  moving ;  15°  or  20°  higher  in  the  day 
will  do  no  harm,  by  sun  heat,  syringing  them  morning, 
noon,  and  night,  and  keeping  a  very  humid  atmosphere. 
"When  the  buds  are  fully  broken,  tie  them  up  to  the  roof ; 
you  may  raise  the  temperature  gradually  in  the  night,  up 
to  their  time  of  showing  fruit,  8°  or  10° ;  the  same 
by  day,  observing  to  keep  up  a  very  humid  atmosphere. 
Syringe  lightly,  and  close  your  house  early  in  the  after- 
noon. Your  vines  will  now  be  showing  three  or  four 
bunches  at  every  eye  left  at  winter-pruning ;  by  no 
means  leave  more  than  one  bunch  on  each  shoot,  and  one 
on  the  leading  shoot.  My  practice  is  to  stop  the  shoot 
on  the  spurs  at  one  eye  beyond  the  bunch,  taking  off  all 
laterals  and  tendrils  as  they  appear.  The  leading  shoot 
must  be  kept  neatly  tied  up,  divesting  it  of  laterals,  &c, 
as  for  last  season,  until  it  reaches  the  top  of  the  house ; 
you  may  then  stop  it,  leaving  a  lateral  or  two  to  keep  it 
in  check,  as  well  as  on  each  spur,  if  danger  is  to  be  ap- 
prehended from  the  breaking  of  the  natural  buds.  As 
they  approach  the  time  of  blooming,  raise  the  night  tem- 
perature gradually  to  65°  or  68°,  increasing  the  day  tem- 
perature in  the  same  ratio,  keeping  the  house,  when  the 
vines  are  in  bloom,  rather  dry."  After  the  grapes  have 
set,  and  are  thinned,  the  temperature  of  the  house  is  to 
be,  at  night,  "  say  65° ;  and  85°,  90°,  or  95°  in  the  day, 
with  a  very  humid  atmosphere. 

"  If  cloudy,  cool  weather  should  intervene,  keep  up  a 
brisk  heat,  by  stirring  well  your  fires  early  in  the  morn- 


.  THE  CULTURE  OF  THE  GRAPE.  79 

ing,  and,  up  to  midday,  keeping  up  to  80°,  or  85°  with  a 
very  humid  atmosphere,  allowing  your  fires,  or  boilers, 
to  cool  down  in  the  after  part  of  the  day  ;  it  is  my  prac- 
tice to  give  heat  with  light,  and  to  reduce  it  with  ap- 
proaching darkness.  A  vine,  after  vegetation  is  com 
inenced  until  the  fruit  is  ripe,  should  never  receive  any 
check.  "We  will  presume  by  this  time,  the  grapes  are 
stoned,  and  changing  color.  Again  examine  your  out- 
side border ;  if  the  heat  has  much  declined,  take  part 
away,  adding  more  fresh  in  its  place,  working  all  well 
up  together  to  cause  a  brisk  heat,  which  should  be  kept 
up  till  your  grapes  are  nearly  colored  ;  by  keeping  the 
roots  in  a  somewhat  corresponding  temperature  with  that 
to  which  the  top  is  exposed,  shanking  and  shrivelling 
have  been  discarded,  and  the  effect  produced  noble  spe- 
cimens of  grapes  without  a  shanked  berry  upon  them, 
no  matter  whether  a  wet  or  a  dry  season.  After  the 
fruit  has  clone  swelling,  you  may  remove  the  dung  by 
degrees  from  the  roots,  and  discontinue  the  humidity  of 
the  house,  keeping  up  a  brisk  heat  with  plenty  of  air,  so 
as  to  color  the  fruit  more  perfectly,  after  which  time  you 
may  lower  the  house  by  degrees,  keeping  it  cool  and 
dry. 

"  If,  by  this  time,  your  wood  appears  ripe,  though  the 
leaves  may  not  have  changed  color,  you  may  disbud  your 
leading  shoot,  as  mentioned  for  last  pruning  season, 
shortening  it  so  as  the  joint  of  two  years'  growth  may 
reach  fifteen  or  sixteen  feet ;  likewise,  as  the  fruit  is 
cleared,  you  may  prune  your  spurs,  cutting  them  into 
two  eyes.     Give  your  border  a  top  dressing,  and  in  all 


80  THE  CULTURE  OF  THE  GRAPE. 

other  respects  follow  what  was  recommended  for  the  pre- 
vious autumn." 

Chapter  5th.  "As  the  season  approaches  to  start 
your  young  vines,  with  their  wood  the  growth  of  two 
years,  many  would  object  to  letting  them  carry  a  heavy 
crop  of  fruit,  but  content  themselves  with  a  light  sprink- 
ling, knowing  it  to  be  so  adverse  to  the  old-received  prac- 
tice of  managing  young  vines,  and  that  prejudice  having 
taken  deep  root  for  years  in  only  a  moderate  soil,  is  bad 
to  eradicate.  However,  it  has  been  my  intention  in 
these  pages  to  point  out  the  errors,  and  improve  upon 
the  practice,  of  by-gone  times,  and  I  have  been  able  to 
show  by  experience  that  every  success  will  attend  grape- 
growers,  if  the  foregoing  instructions  be  implicitly  fol- 
lowed, and  that  they  will  have  the  pleasure  of  seeing, 
from  vines  the  growth  of  two  years,  a  noble  crop  of  fruit, 
free  from  shanking  or  shrivelling,  (as  has  been  frequent- 
ly witnessed  at  this  place,  by  many  gentlemen,  garden- 
ers and  amateurs,)  what  is  not  commonly  seen  till  the 
fourth  or  fifth  year  after  planting.  Presuming  your  vines 
were  turned  out  last  autumn,*  your  border  renovated, 
&c,  the  middle  of  February  wdl  be  soon  enough  to  start 
your  young  canes  this  season,  as  it  would  be  very  injuri- 
ous to  them  to  carry  a  heavy  crop  of  fruit,  and.  be  start- 
ed very  early.  Use  caution,  begin  steadily,  and  you 
will  be  better  able  to  succeed  permanently,  and  may,  in 
succeeding  years,  begin  a  few  weeks  earlier  each  year, 
by  practising  which,  you  will  bring  them  steadily  into  a 
proper  state,  by  degrees,  for  early  forcing. 

*  This  can  never  be  done  to  advantage  in  our  northern  States. 


THE  CULTURE  OF  THE  GRAPE.  81 

"  Proceed  as  before  advised,  and  lay  on,  to  the  depth 
of  two  feet  or  two  feet  six  inches,  and  four  feet  wider 
than  you  think  the  extremity  of  the  root  reaches,  of  hot 
stable  manure  and  collected  leaves ;  the  leaves  will  assist 
the  manure  in  giviug  out  a  more  steady  heat,  and  not  so 
likely  to  vary  with  the  weather,  and,  if  thatched  with 
straw  or  covered  with  any  other  light  material,  would 
retain  its  heat  much  longer.*  Let  the  temperature  at 
night  be  kept  low,  say  45°  or  4S°  ;  it  may  range  in  the 
day  15°,  20°,  or  25°  higher  by  sun  heat,  with  air,  syring- 
ing the  canes  with  tepid  water  three  or  four  times  in  the 
day,  maintaining  a  very  humid  atmosphere,  by  throwing 
water  on  the  pipes  or  flues,  and  sprinkling  the  pathways. 
I  caution  to  work  steady,  so  as  to  break  the  whole  of  the 
eyes  upon  the  young  wood,  (there  will  be  no  doubt  of 
the  spurs,)  for,  bear  in  mind,  you,  at  winter  pruning,  left 
no  more  eyes  than  you  absolutely  wanted  ;  'therefore,  pro- 
ceed cautiously, — you  cannot  afford  to  leave  one  un- 
broken ;  if  that  were  the  case,  they  migh*-  break  the 
next  season,  but  they  would  leave  an  unsightly  and  per- 
ceptible gap  the  whole  of  this  year.  If  all  has  gone  on 
well,  in  the  course  of  three  weeks  or  a  mouth,  your  buds 
will  be  in  motion,  and,  as  soon  as  you  fairly  perceive 
that,  sling  them  up  to  the  wires,  two  feet  from  the  glass, 
raising  the  extremity  of  the  lead  within  one  foot ;  it  will 
cause  the  lower  buds  to  break  more  boldly  :  lower  the 
lead  as  you  see  occasion.  I  generally  let  the  vines  re- 
main in  that  position  until  all  the  side  shoots  are  stopped, 
out  of  bloom,  and  want  thinning,  especially  the  first 
house,  as,  by  that  time,  there  is  no  danger  to  be  appre- 
hended from  the  frost.     Up  to  the  time  the  grapes  are 


82  THE  CULTURE  OF  THE  GRAPE. 

commencing  to  bloom,  keep  up  a  very  humid  tempera- 
ture by  day,  gradually  raising  the  night  temperature  to 
65°  or  68°  at  the  time  of  blooming,  raising  the  day  tem- 
perature in  proportion.  I  always  keep  the  house  humid 
and  close  from  the  time  the  buds  have  sprung  two  or 
three  inches  until  they  are  changing  color;  (when  in 
bloom  they  will  require  to  be  kept  dryer.)  I  never  give 
air,  after  the  shoots  are  stopped,  up  to  the  fruit  changing 
color,  till  the  thermometer  attains  80°,  and  this  being  a 
humid  and  cold  climate,  in  dull  weather  I  have  the  boil- 
ers worked  in  the  fore  part  of  the  day,  letting  them  cool 
down  in  the  afternoon,  so  that  I  use  little  or  no  fire  in 
the  night;  but,  as  I  said  before,  give  heat  with  light,  and 
allow  the  house  to  get  cool  with  darkness,  the  very  re- 
verse of  the  old  practice  in  forcing  the  vine. 

"  As  your  fruit  proceeds  in  swelling,  keep  the  night 
temperature  to  the  point  as  stated  for  blooming,  until  the 
berries  are  stoned  ;  you  may  then  raise  a  few  degrees, 
but  at  no  period  do  I  exceed  70°  in  the  night.  They 
will  now  swell  apace ;  take  off  all  laterals,  keeping  the 
house  very  humid;  you  may  allow  the  temperature  to 
rise,  by  sun  heat,  to  90°,  95°,  or  100°,  or  even  higher,  so 
that  you  keep  a  very  moist  atmosphere.  Examine  your 
border  when  the  fruit  is  stoned  ;  if  the  heat  has  greatly 
declined,  add  more  fermenting  material,  for  upon  this,  in 
an  equal  degree  as  on  the  temperature  of  the  house,  de- 
pends the  success  of  noble  swelled  fruit.  Your  vines,  if 
any  are  planted  on  the  back  wall,  or  otherwise  inside  the 
house,  must  have  every  attention  paid  them  as  to  mois- 
ture at  the  root,  summer  pruning,  and,  in  other  respects, 
be  treated  as  the  roof  vines.     When  the  foliage  is  fully 


THE  CULTURE  OF  THE  GRAPE.  83 

expanded  and  the  fruit  is  swelling,  they  will  require 
water  at  the  root  twice  or  three  times  a  week,  given  in 
such  quantities  as  reason  may  suggest,  using  it  in  a  warm 
state  along  with  the  drainage  of  the  dunghill.  If  all  has 
gone  on  well,  the  berries  will  soon  begin  to  change  color  r 
bo  cautious  they  do  not  receive  a  check,  to  avoid  which, 
keep  up  the  heat  and  moisture  in  the  day.  As  the 
grapes  approach  ripeness,  suspend,  by  degrees,  the  hu- 
midity of  the  house,  keeping  up  a  brisk  heat  and  giving 
plenty  of  air.  Examine  the  heat  at  the  roots  at  the  time 
the- grapes  are  changing  color;  if  it  has  begun  to  de- 
cline, renovate  it,  keeping  up  a  heat  at  the  roots  as  high 
or  higher  than  the  temperature  inside  the  house.  You 
will  see  the  benefit  from  this,  in  the  grapes  swelling  to 
an  uncommon  size,  with  no  fear  of  that  pest,  shanking 
and  shrivelling.  After  your  grapes  are  ripe,  lower  the 
heat  of  your  house  by  degrees,  keeping  it  cool  and  dry, 
removing  the  dung  from  the  roots,  as  recommended  in 
previous  parts  of  this  work. 

"  On  the  coloring  of  grapes,  we  often  hear  it  remarked 
that,  though  perfectly  ripe,  many  are  not  wTell  colored, 
black  grapes  more  than  white  ;  the  loss  of  color  in  njj 
opinion,  is  by  an  over-abundant  crop.  By  the  old  me- 
thod of  forcing  the  vine,  it  is  the  general  practice  in 
June  to  put  out  the  fires,  and  to  use  little  or  none  until 
September  or  October ;  the  change  may  happen  at  the 
time  the  fruit  is  changing  color ;  the  house  is  then 
lowered  in  temperature,  and  kept  cool  and  dry  ;  by  sue: 
practice,  black  grapes  will  attain  a  good  color,  (if  a  light 
or  moderate  crop,)  subject  to  shanking,  and  at  the  ex- 
pense of  size  ;  and  black  Hamburghs  no  more  answer  tc 


84  THE  CULTURE  OF  THE  GRAPE 

their  name,  as  regards  the  shape  of  the  berry,  than  a 
Black  Prince  resembles  a  Black  Damascus  ;  you  will  al- 
ways find  that  they  are  small  finger,  or  oval-shaped, 
whereas,  grown  by  the  practice  I  recommend,  they  are 
large,  and  nearly  globular.  It  is  quite  practicable  to 
grow  fine,  noble  swelled  fruit,  and  colored  to  perfection, 
to  be  certain  of  which,  you  must  not  allow  the  vines  to 
carry  too  heavy  a  crop,  keeping  the  temperature  as  re- 
commended in  all  their  stages  of  growth  through  this 
work.  In  giving  an  opinion  on  the  defect  in  the  coloring 
of  grapes,  it  is  not  given  as  the  sole  cause,  for,  at  the 
time  I  am  now  writing,  I  have  Hamburgh,  Muscat,  and 
other  vines,  carrying  forty,  fifty,  and  even  sixty  pounds 
weight  of  noble  and  good  colored  fruit,  and  have  never 
had  a  shanked  berry  on  them,  though  the  vines  were 
only  planted  three  years  in  April  last. 

"  Pruning.  It  is  my  intention,  in  laying  my  practice 
before  the  public,  to  show  that  single  rod  and  spur- 
pruning,  in  preference  to  long  rod,  will  bring  a  vine  the 
soonest  to  bear  a  permanent  crop  of  fruit.  \Ve  will  pre- 
sume your  vines  ready  for  the  pruning  knife  ;  the  foliage 
having  shown  indications  of  dropping,  you  may  cut 
back  your  lead  to  within  one  foot  of  the  top  of  the  house, 
it  will  give  you  a  little  more  cane  ;  having  disbudded  it 
some  time  ago,  you  will  have  only  left  two  eyes  for 
spurs,  and  the  leading  one  proceed  to  prune  downwards 
on  the  vine,  pruning  your  spurs  to  two,  three,  or  four 
eyes,  choosing  a  bold,  prominent  eye  or  bud,  (many  may 
say  they  look  unsightly,  but  you  will  be  repaicl  with 
noble  bunches  on  that  head,)  leaving  the  uppermost  eye 
for  fruit,  cutting  clean  out  the  others  with  the  exception 


THE  CULTURE  OF  THE  GRAPE.  85 

of  the  one  at  the  base,  which  is  to  be  retained,  but  on 
no  account  to  bear  fruit,  as  it  is  intended  to  prune  back 
to  it  the  following  year,  so  as  to  bring  the  spur  nearer 
home.  I  must  not  omit  to  mention,  that  I  have  generally 
my  bucl  singled  out  on  each  spur  at  the  time  I  recom- 
mend for  disbudding  the  lead,  that  is,  taking  off  every 
bud  above  and  below,  (not  injuring  the  leaf,)  with  the 
exception  of  the  one  intended  to  bear  fruit,  and  the  one 
above  mentioned  for  wood,  the  following  year.  As  soon 
as  the  wounds  are  healed  after  pruning,  cover  every  cut 
you  have  made  with  a  little  mild  paint. 

"  You  will  have  removed  the  dung  from  the  roots  at 
the  time  mentioned  for  last  season.  You  will  bear  in 
mind  the  renovation  of  the  border,  and  the  protection,  if 
required,  from  frost.*' 

Chapter  6th.  "Presuming  the  season  is  again  ap- 
proaching for  the  development  of  your  young  vines,  pro- 
vided you  started  them  the  latter  end  of  February,  last 
year,  and  you  wish  to  have  early  fruit,  you  may  begin 
three  weeks  or  a  month  earlier,  but  by  no  means  sooner, 
as  it  will  be  found  the  most  conducive  to  their  health  and 
fruitfulness  not  to  break  in  upon  their  habits  too  rashly. 
I  cannot  give,  at  present,  (though  I  have  some  experi- 
ments in  course  of  trial,)  better  instructions  for  the  ma- 
nagement of  this  and  succeeding  years,  than  by  follow- 
ing out  the  comprehensive  culture  the  whole  of  the 
season  as  plainly  laid  down  in  the  foregoing  pages,  urg- 
ing the  necessity  of  carrying  out  the  whole  practice  as 
therein  stated,  by  close  attention  to  which,  success  will 
certainly  follow. 

"  Conclusion.     In  this  attempt  to  lay  down  my  prac- 


86  THE  CULTURE  OF  THE  GRAPE. 

tice  in  as  clear  and  plain  a  light  as  I  am  able,  I  hope  I 
shall  be  excused  the  repetitions;  almost  unavoidable,  on 
such  a  subject.  It  will  be  found  in  plain  language  and 
plain  practice,  (pirated  from  no  one,)  from  which  I  have 
had  great  success.  I  am  aware  that,  in  presenting  these 
hints  to  the  public,  I  expose  myself  either  to  the  smile 
or  the  frown  of  the  critic  ;  whether  he  be  lenient  or  se- 
vere, I  must  bear  with  patience  the  part  allotted  me, 
and  only  hope  this  work  may  be  useful  to  some  of  my 
readers." 

This  is  the  plan  as  practised  by  Mr.  Roberts ;  the  rest 
of  the  book  consists  of  the  author's  views  upon  the  dif- 
ferent systems  of  pruning,  thinning,  and  of  propagating 
the  vine,  with  remarks  upon  the  border  as  formerly  made. 
A  description  of  several  kinds  of  grapes,  for  early  forc- 
ing and  other  purposes,  is  added,  and  his  own  system 
praised  and  recommended  as  superior  to  any  other. 

Remarks  relating  to  Mr.  Roberts's  System. — From 
what  experience  I  have  had  in  fruiting  the  vine,  it  is  my 
opinion  that  the  plant  is  weakened  and  permanently  in- 
jured by  allowing  it  to  bear  fruit  thus  early.  To  show 
how  this  can  be  done,  however,  is  one  of  Mr.  Roberts's 
objects  in  writing  his  book  ;  there  is  no  difficulty,  where 
the  border  has  been  properly  prepared,  in  fruiting  vines 
the  second  season  after  planting ;  but  is  it  advisable  so 
to  do  ?  My  own  plan  is  not  to  fruit  them  till  the  third, 
and  this,  and  the  following  years,  suffering  but  a  moder- 
ate number  of  bunches  to  remain  on  the  vine :  bv  this 
plan,  and  by  judicious  thinning  of  the  berries,  the  plant 
will  be  gaining  strength  yearly,  and,  if  capable  of  pro- 
ducing more  fruit  than  the  limited  crop  you  have  left  to 


THE  CULTURE  OF  THE  GRAPE.  87 

mature,  the  bunches  and  berries  will  swell  accordingly, 
and  the  weight  of  the  grapes  obtained  will  be  increased 
in  proportion  to  the  strength  of  the  vine,  and  the  fruit 
of  the  colored  kinds  will  be  as  black  as  possible,  and 
the  flavor  rich,  vinous,  and'  delicious,  in  striking  contrast 
to  that  from  a  plant  which  has  been  taxed  to  its  utmost 
in  its  efforts  to  ripen  an  over-abundant  crop. 

A  plant  of  the  Esperione  variety  of  the  grape,  ob- 
tained from  Messrs.  Hovey  &  Co.  in  the  summer  of 
1S43,  grown  from  a  single  eye  that  same  spring,  and 
planted  out  when  grown  three  or  four  inches  only,  made 
a  remarkable  growTth ;  had  it  been  allowed,  and  had 
there  been  in  the  grapery  room  to  have  permitted  it  to 
have  grown,  I  do  not  doubt  the  entire  length  of  the  cane 
would  have  been  fifty  feet ;  it  was  stopped  at  about  thir- 
teen feet  early  in  August,  and  several  times  cut  back 
after  this,  during  this  month  and  September,  which 
caused  the  eyes  on  the  upper  part  of  the  cane  to  break ; 
these  produced  very  large  bunches  of  fruit-buds,  which 
w-ere  cut  away  in  pruning;  a  second  crop  of  fruit-buds 
appeared  on  new  shoots,  which  were  also  cut  away,  and, 
when  the  foliage  was  destroyed,  the  last  of  October,  by 
frost,  a  third  crop  was  on  the  vines,  which  had  been  al- 
lowed to  remain,  and  the  berries  of  which  were  of  suffi- 
cient size  to  thin. 

In  this  case  we  have  an  instance  of  a  vine  which,  in 
seven  months  from  an  eye,  would  have  ripened  fruit, 
had  it  been  allowed.  There  was  no  artificial  heating 
of  the  border,  and  no  uncommon  care  bestowed  upon 
the  preparation  of  it.  The  soil  used  was  one-half  loam 
from  the  garden,  from  the  spot  where  the  border  was 


88  THE  CULTURE  OF  THE  GRAPE. 

made,  which  had  been  well  manured  for  several  years, 
the  other  half  was  ooarse  manure  from  a  barn-yard, 
where  horses  and  oxen  were  kept;  all  the  litter,  and 
pieces  of  cornstalks,  (Indian  corn,)  were  mixed  with  it, 
and  it  was  considered  very  coarse  for  the  purpose  ;  the 
depth  of  the  soil  was  about  eighteen  inches,  and  the 
bottom  covered  with  rocks,  as  the  situation  was  a  wet 
one. 

I  have  frequently  suffered  vines  of  the  Black  Ham- 
burgh, "White  and  Grizzly  Frontignan,  Zinfindal,  and 
other  sorts,  to  bear  fruit  the  second  year  from  the  eye, 
and  have  exhibited  bunches  of  the  last  named  variety  at 
the  rooms  of  the  Massachusetts  Horticultural  Society, 
thus  grown,  which  have  weighed  between  two  and  three 
pounds.  Yines  from  Europe,  after  growing  one  season 
only,  have  also  been  fruited,  when  it  has  been  particularly 
desired  to  prove  the  correctness  of  the  plant.  But,  in 
almost  every  instance,  the  vines  have  been  injured  by  it ; 
the  imported  ones  the  most  so. 

The  border  he  recommends,  should  be  prepared  in  a 
different  manner  from  that  advised  by  myself.  But  it 
must  be  remembered,  that,  although  we  have  more  rain 
in  this  country  than  they  have  in  England,  yet  the  wet, 
cloudy,  and  foggy  weather  there  is  very  much  greater 
than  in  the  United  States  of  America ;  (the  foggy  wea- 
ther in  the  province  of  ISTew  Brunswick  undoubtedly 
approaches  that  of  England  more  nearly).  Therefore, 
is  of  questionable  utility,  the  plan  of  main  and  cross 
drains.  In  America,  the  proportion  of  bright  sunshiny 
days  is  much  greater,  also,  than  in  England,  producing 


THE   CULTURE   OF   THE   GiUPE.  89 

severe  droughts  ;*  and,  as  the  vine  cannot  succeed  in  pro- 
ducing superior  fruit  without  a  proper  supply  of  mois- 
ture, it  is  advisable  to  resort  to  some  other  method  of 
avoiding  too  much  wet.  This  can  be  done  by  using  in 
the  border  a  due  proportion  of  broken  bricks,  oyster  or 
any  other  shells,  old  mortar  and  small  stones,  fine  char- 
coal, etc. ;  all  these  articles  have  a  tendency  to  keep  the 
soil  open,  and  to  cause  the  water,  when  superabundant, 
to  pass  off;  they  also  are  porous  and  retentive,  and  very 

*  In  Loudon's  Magazine,  page  303,  for  the  year  1833,  is  a  horticultural 
diary.  By  this  it  appears  that,  at  the  place  of  record  in  England,  the  wea- 
ther of  that  year  was  152  fine  clear  days,  83  cloudy,  and  130  when  it 
rained  or  snowed  some  part  of  the  day. 

At  Salem;  the  average  of  three  years  is,  219  fine  clear  days,  66  cloud)'', 
80  rainy  or  snowy,  showing  the  difference,  in  the  United  States,  of  66  days 
more  of  sunshine,  50  days  less  rainy  or  snowy,  and  17  days  less  of  cloudy 
weather. 

Notwithstanding  this  difference  in  the  weather,  the  average  quantity  of  rain 
which  annually  falls  is  greater  in  the  United  States  than  in  England  ;  there, 
the  mean  average  is  Slj  inches;  in  Salem,  Mass.,  United  States,  39  inches. 

The  time  of  the  year  in  which  the  grape  is  usually  ripening,  under  glass 
structures,  embraces  seven  months,  say  from  March  to  November ;  during 
this  period,  in  1845,  there  fell,  at  Salem,  2-4  61-100  inches:  in  1S46, 
16  97-100  inches;  in  1847,  27  49-100  inches.  In  the  month  of  September, 
1847,  there  fell  6|  inches,  the  greatest  quantity  in  any  month ;  and  the 
effect  upon  the  grapes  was  bad,  a  large  part  of  them  suffering  from  the  rot. 

In  England,  there  fell,  during  u1845,  23  33-100  inches;  in  1846, 
27  71-100  inches;  in  1847,  16  25-100  inches,  the  smallest  quantity  that  has 
fallen  in  any  year  since  the  present  century." — Gardeners'  Chronicle,  184S, 
p.  24. 

A  great  difference  is  here  shown  in  the  year  1S17.  In  seven  months  of 
that  year  in  Salem,  there  fell  27  49-100  inches,  when,  in  the  whole  year, 
but  16  25-100  fell  in  England. 

The  extreme  range  of  the  mercury,  by  a  Fahrenheit  thermometer,  for 
33  years,  in  Salem,  Mass.,  latitude  42°  34',  north,  longitude  70°  54',  wes^ 
was,  in  summer,  101° ;  in  winter,  13°  below  zero.  In  Philadelphia,  lati- 
tude 39'  57',  longitude  75°  11',  in  summer,  103°;  in  winter,  7"  below  zero. 


90  THE  CULTURE  OF  THE  GRAPE. 

serviceable  in  yielding  to  the  vine,  in  a  season  of  drought, 
the  desired  moisture.  These  articles  should  be  incorpo- 
rated with  the  soil  of  the  border ;  not  (as  advised  by  this 
gentleman.)  laid  in  a  mass  of  one  foot  depth  at  the  bot- 
tom. The  material  in  the  compost  of  the  soil  for  the 
border  is  unexceptionable,  and  the  manner  of  preparing 
it,  with  the  exception  of  carcasses  of  animals,  which 
should  be  obtained  at  the  time  of  preparing  the  border  ; 
01*,  whole  bones  substituted  for  them.  Slaughter-house 
manure  may  be  used  instead  of  both  of  these  articles, 
when  it  can  be  had  of  a  suitable  quality,  that  is,  when  it 
consists  mainly  of  the  offal  of  the  slaughter-house, 
sheep's  heads,  hoofs,  <fcc,  with  a  good  proportion  of 
bones. 

The  system  of  growing  the  plants  from  single  eyes, 
and  the  manner  of  planting  them  in  the  border,  is  the 
common  method  as  practised  by  gardeners  generally,  at 
the  present  time. 

Soon  after  planting  the  vines  commences  the  operation 
of  heating  the  border  by  manure  piled  over  the  roots. 
This  is  relied  upon  by  Mr.  Roberts  as  the  great  good. 
The  necessity  for  this  artificial  heat  does  not  exist  in  the 
summer  months  in  the  United  States,  nor  in  the  southern 
states  at  any  season.  A  great  objection  to  it  is  the  ex- 
cessive stimulus  to  the  plant  from  such  a  quantity  of 
manure,  which  must  be  kept  up  every  year,  (after  the 
vine  has  become  accustomed  to  it,)  or  the  plant  will  lan- 
guish and  cease  to  yield  its  fruit.  In  England,  it  unques- 
tionably has,  thus  far,  worked  well ;  but,  by  this  plan  of 
heating  the  border,  the  roots  are  spreading  with  rapidity, 
and  it  seems  inevitable  that  the  time  must  come,  when 


THE  CULTURE  OF  THE  GRAPE.  91 

the  roots  have  so  extended  themselves,  that  they  will 
suffer  for  the  want  of  further  protection. 

Where  grapes  are  grown  under  glass  on  an  extensive 
scale,  it  would  be  difficult  to  obtain  fresh  stable  manure 
in  'sufficient  quantities  (in  most  parts  of  our  country  it 
would  be  impossible,)  to  make  it  practicable,  and  the 
expense  of  so  doing  would  be  more  than  the  value  of  the 
crop  would  warrant.  In  the  vicinity  of  large  cities,  and 
occasionally  in  other  localities,  this  manure  may  be  ob- 
tained cheaply,  and  in  sufficient  quantities  for  the  pur- 
pose ;  where  this  is  the  case,  the  objection  to  it,  on  the 
score  of  expense,  is  obviated. 

A  grapery  one  hundred  feet  long  would  require  a 
border  one  hundred  and  ten  feet  in .  length  and  twenty - 
Ibur  feet  wide.  As,  by  Mr.  Roberts's  plan,  the  border  is 
to  be  covered  with  this  heating  manure  and  leaves/bw?* 
feet  beyond  where  the  roots  of  the  vine  extend,  and  two 
and  a  half  feet  deep,  in  a  few  years,  or  as  soon  as  the 
vines  have  become  established,  it  follows,  that  the  enor- 
mous quantity  of  65j~q  cords  of  manure  would,  be  re- 
quired, to  cover  in  this  manner,  the  border  where  the 
roots  are  now  presumed  to  have  extended,  themselves ; 
thus,  one  hundred  and  twenty  feet  long,  twenty-eight  feet 
wide,  and  two  and  a  half  feet  deep. 

In  our  cold  winter,  I  found  it  necessary  to  renew  the 
heat  by  adding  one  fourth  part  of  the  new  manure,  and 
working  it  in  with  the  old,  every  three  or  four  weeks. 
On  a  border  to  a  house  winter-forced,  that  is,  where  forc- 
ing commences  in  December,  this  quantity  of  manure 
would  be  doubled  by  the  renewals.  It  is  true  that  you 
would  have  about  half  the  original  bulk  of  the  manure 


92  THE  CULTURE  OF  THE  GRAPE. 

in  tlie  summer  for  other  uses,  but  much  of  the  strength 
of  it  will  have  escaped  by  evaporation,  or  have  been 
washed  into  the  earth  ;  and  where  labor  is  so  high  as  it 
is  with  us,  the  cost  of  working  and  making  this  heat, 
and  removing  it  after  the  fruit  has  ripened,  will  be  very 
nearly  equal  to  its  value. 

The  cost  of  this  manure  at  Salem,  Mass.,  is  $4.50  the 
cord ;  the  expense  of  carting,  from  50  cents  to  $1.00  per 
cord,  according  to  the  distance  it  has  to  be  carried  ;  mak- 
ing the  whole  cost  of  the  quantity  required  as  above,  in 
round  numbers,  $700. 

On   the   rafters   of  a    house  of  this   length  of  border, 
which  is  to  be  winter-forced,  eight  hundred  pounds  of 
grapes  would  be  a  very  large  average 
crop.     On  the  back  wall  of  the  house,  but     800  pounds, 
which  would  not  be  affected  by  this  heat     267 

on  the  border,  one  third  of  this  quantity 

would  be  as  much  as  could  be  relied  upon,  1007  pounds, 
and  this  is  more  than  is  usually  produced 
in  most  graperies  ;  but  my  experience  warrants  m3  in 
placing  it  at  about  this  amount. 

To  judge  of  the  practicability  of  the  plan,  a  short  cal- 
culation will  be  necessary  : — 


THE  CULTURE  OF  THE  GRAPE.  93 

Cost  of  manure  for  the  border,    .         .         .         $700  00 
Interest*  on  the  forcing-house,  at  a  cost  of 
$15   the   running   foot,  100   feet,  cost 
$1500,  at  six  per  cent.,  ...  90  00 

Annual  breakage  of  glass  and  other  wear, 

furnaces,  &c,  4, 60  00 

Cost  of  fuel, 70  00 

Labor  on  fires,  watering,   manuring,  trim- 
ming, and  thinning  grapes,  .         .  200  00 


Whole  cost  of  the  crop  of  grapes,        .        .       $1120  00 

The  value  of  the  crop  of  grapes,  1067  pounds,  would 
not  net  the  producer  more  than  the  cost,  and  the  proba- 
bility is,  that  there  would  be  a  loss  to  him.  A  very  few 
pounds  of  grapes  are  sold  in  Boston,  in  April,  at  $2  the 
pound,  and  in  May,  at  $1.50  to  $2  ;  but  the  main  part  of 
the  crop  would  not  sell  at  over  $1  to  $1.25.  The  cost  of 
sending  the  fruit  to  market,  and  the  expense  of  selling, 
is  from  twenty -five  to  thirty  per  cent.  In' England,  the 
prices  are  so  much  higher  that  this  process  can  be  re- 
sorted to  with  reason,  f 

*  The  cost  of  a  winter  forcing-house  is  much  greater,  by  necessity,  in  a 
very  cold  climate  than  that  of  a  house  which  only  requires  a  slight  artificial 
heat  in  spring.  The  extra  heating  apparatus  alone  is  a  great  additional 
cost. 

f  To  show  the  relative  prices  of  grapes  and  forced  fruits  in  the  two 
countries,  I  here  add  a  memorandum,  from  Loudon's  Magazine,  of  prices  at 
Ci  i vt Tit  Garden  Market,  vol.  for  1834,  April,  page  191:  hothouse  grapes, 
per  pound,  from  £1  10s.  to  £1  15s.  Grapes  are  spoken  of  as  being  re- 
markably early,  2Sth  of  March. 

Vol.  for  1835,  April,  page  270,  grapes  are  quoted,  at  from  £1  to  £1  4s., 


94  THE  CULTURE  OF  THE  GRAPE 

I  have  found  the  plan  of  covering  the  border  with 
litter  (as  directed  in  my  remarks  on  forcing,)  to  answer 
every  purpose,  and  at  a  much  less  expense. 

I  have  a  small  stove  or  winter-forcing  house,  where  the 
"border  is  covered  with  movable  glass,  which  is  taken  off 
as  soon  as  the  grapes  are  ripe,  or  the  weather  becomes 
warm  in  spring ;  the  border,  under  this,  is  covered  with 
six  or  eight  inches  of  coarse  litter  and  leaves  in  autumn, 
and,  on  the  outside,  with  the  same  materials,  so  as,  in  all, 
to  cover  about  twentv  feet.     This  answers  the  purpose 

and  forced  cherries  at  £1  10s.  per  pound,  and  forced  strawberries,   per 
ounce,  Gd.  to  Is.  3d. 

Vol.  for  1836,  March,  page  219,  forced  strawberries  are  quoted  at  from 
2s.  Gd.  to  3s.  Gd.  per  ounce,  and  hothouse  grapes  at  £1  10s.  per  pound. 

The  same  year,  in  April,  page  27*2,  strawberries  are  quoted  at  from  Is.  to 
2s.  per  ounce,  and  grapes  at  from  10s.  to  £1  per  pound. 

In  May,  page  328,  strawberries  were  the  same  price,  and  grapes  at  from 
Gs.  to  12s.  per  pound;  nectarines  and  peaches  at  from  £2  2s.  to  £3  3s.  per 
dozen;  cherries,  per  pound,  from  £1  to  £1  10s. 

In  June,  page  383,  grapes  were  quoted  at  from  4s.  to  8s.  per  pound ; 
peaches  and  nectarines  at  from  15s.  to  £1  4s.  per  doz. ;  and  cherries  at  from 
4s.  to  8s.  per  pound. 

In  August,  page  49S,  hothouse  grapes  are  quoted  as  at  3s.  to  5s.  per 
pound.  The  highest  price  for  hothouse  grapes  is  in  March,  and  by  this 
standard,  and  in  our  currency,  this  is  $8.47  per  pound,  and  the  value  is 
constantly  lessening  till  September.  In  August,  they  are  at  from  12  cents 
to  $1.21  per  pound. 

At  Boston,  in  March,  they  sell  at  $2  the  pound,  and  this  price  Is 
dually  falling  until  August  and  September,  when  they  can  be  bouj 
33  cents  to  G2  cents  per  pound.     Forced  peaches,  nectarines,  cherries,  and 
strawberries,  are  at  the  same  relative  prices  as  grapes :  and,  indeed,  neither 
of  these  last-named  fruits  can  be  grown  for  market  in  this  country,  under 
glass, 'to  yield  the  cost  of  production,  at  the  prices  customarily  paid  for  them. 

The  Gardeners'  Chronicle  for  this  year,  1848,  quotes  them  at  lower  prices," 
$3  per  pound  being  the  highest  mentioned.  In  Boston,  in  July,  this  year, 
they  have  been  sold  by  the  quantity  as  low  as  50  cents,  which  is  less  than 
the  cost 


THE  CULTURE  OF  THE  GRAPE.  95 

very  well,  but  in  no  way  better  than  the  plan  alluded  to 
above. 

On  this  border  and  under  this  glass  covering  I  tried 
this  system  of  hot  manure  in  1843.  The  only  advantage 
I  derived  from  it  was  the  ripening  of  the  fruit  a  few 
days  earlier  than  usual.  But  the  steam  from  the  manure, 
when  freshly  made  up,  forced  itself  through  the  front  of 
the  house,  by  the  sides  of  the  sashes,  &c,  and  destroyed 
the  foliage  of  the  vines,  where  it  came  immediately  in 
contact  with  them.  It  is  true  that  this  would  not  have 
happened  had  the  border  not  been  covered.  But  the 
cost  was  more  than  the  value  of  the  crop,  and  the 
system  has  not  been  tried  since  for  the  purpose  of 
forcing. 

In  the  summer  of  1843,  I  built  a  grapery.  The  border 
was  made  according  to  the  plan  given  by  me  in  the  first 
part  of  this  work.  It  was  not  begun  till  August,  and 
the  vines  were  planted  the  last  of  that  month,  and  a  few 
of  them  in  September.  They  were  of  different  ages, 
some  only  two  and  three  months  from  the  eye,  and  others 
one  and  two  years  old  ;  they  all  came  into  fruit  at  the 
same  time,  and  I  never  have  been  able  to  notice  any  dif- 
ference in  their  growth,  or  in  their  produce,  since  the 
first  year.  As  these  vines  were  planted  at  so  late  a  pe- 
riod, I  was  fearful  that  they  might  not  become  sufficiently 
established  in  their  new  situation  to  survive  the  winter. 
To  induce  a  rapid  and  promote  a  late  growth,  this  me- 
thod of  heat  upon  the  border  was  resorted  to,  and  with 
the  desired  effect  generally.  Owing  to  the  situation  of 
the  grapery,  which  is  on  a  gentle  slope,  a  few  of  the 
vines  at  the  bottom  of  this  were  killed  by  the  too  power- 


96  THE  CULTURE  OF  THE  GRAPE. 

fnl  juices  of  the  manure,  which,  after  a  heavy  rain, 
soaked  down  to  them.  A  second  and  third  set  were 
planted  and  killed  also,  and  it  was  only  by  removing  the 
manure  that  I  was  able  to  make  vines  grow  there. 

The  plan  has  been  abandoned  by  me  as  unsuitable  for, 
and  unnecessary  in,  this  country.  In  some  situations, 
where  the  ground  is  very  cold -and  wet,  and  it  is  particu- 
larly desired  to  grow  grapes  without  regard  to  the  ex- 
pense, then  it  may  be  found  advantageous. 

The  disbudding  of  the  cane  is  not  advisable ;  in  En- 
gland, it  may  be  serviceable  on  account  of  admitting 
light  into  the  grapery  ;  by  Mr.  Roberts's  plan,  a  vine  is 
never  to  have  but  twenty-one  or  twenty -three  spurs.  I 
prefer  to  have  forty  spurs,  and,  if  the  fruit  is  cut  away 
from  half  of  them,  so  much  the  better,  for  they  can  then 
be  fruited  alternately. 

It  will  be  noticed,  that  it  is  recommended  never  to  give 
air  in  the  middle  stages  of  forcing  until  the  thermometer 
attains  eight}7  degrees ;  this  is  not  my  practice.  In  our 
climate,  I  would  much  prefer  to  give  air  gradually  by 
opening  the  lights,  or  ventilators,  a  little,  as  soon  as  the 
mercury  begins  to  rise  from  the  influence  of  the  sun's 
rays,  and  give  more  air  as  the  day  advances,  having  the 
greatest  heat  from  10  o'clock,  A.M.,  to  2  o'clock,  P.M. ; 
the  same  rule  to  regulate  the  closing  of  the  windows  in 
the  after  part  of  the  day. 

The  general  remarks,  as  regards  the  heat  from  artificial 
means  and  the  temperature  of  the  house  by  night  and 
day,  are  perfectly  correct,  and  the  advice  given  as  to 
forcing,  and  the  care  requisite  to  prevent  a  check,  are 
well  worthy  careful  attention.     It  will  be  necessary  to 


THE  CULTURE  OF  THE  GRAPE.  97 

make  due  allowance  for  difference  of  climate,  if  it  is  in- 
tended to  follow  out  liis  plan  entirely.  For  instance,  he 
states  that  it  has  formerly  been  the  practice  to  put  out 
the  fires  in  June  in  the  grapery,  even  if  the  grapes  were 
not  ripe,  and  attributes  to  this  cause  some  of  the  evils  to 
which  this  fruit  is  subject  under  glass,  and  disapproves 
of  this  management,  and  goes  on  to  say  that  the  fires 
must  be  kept  up  until  the  fruit  is  ripe.  It  would  be  ab- 
surd, in  this  climate,  to  follow,  literally,  this  advice ; 
sometimes  in  May,  and  frecpiently  in  June,  we  have  very 
warm  weather,  the  mercury  rising  to  80°,  and  sometimes 
to  90°  in  the  open  air ;  at  these  times,  the  heat  of  the 
grapery  cannot  be  kept  under  100°  while  the  sun  is 
shining  upon  the  house,  and  any  heat  in  the  flue,  or 
boiler  and  pipes,  would  increase  the  difficulty.  The  fact 
is,  such  advice  will  not  do ;  you  must  regulate  the  heat 
by  the  thermometer,  and,  in  warm  weather,  at  this  sea- 
son of  the  year,  make,  or  omit  to  make,  the  fires,  as  the 
temperature  of  the  external  air  may  be. 

Mr.  Roberts  says,  "  that  shanking  and  shrivelling  have 
been  discarded  by  his  plan  of  keeping  the  roots  of  the 
vine  in  a  somewhat  corresponding  temperature  with  that 
to  which  the  top  is  exposed."  It  has  occurred  to  me, 
that  the  great  excitement  given  to  the  roots  of  the  vine, 
by  the  manure  heaped  upon  them,  and  consequent  vigor 
of  the  vine,  may  have  been  the  cause  of  the  fruit  not 
shanking  or  shrivelling. 

Mr.  Roberts's  idea  may  be  the  correct  one,  and  yet 
shanking  and  shrivelling  be  avoided  without  using  this 
method.  If  it  is  true,  as  Mr.  R.  states,  that  this  diffi- 
culty is  caused  by  too  low  a  temperature  at  the  roots  of 


98  THE   CUI/TUBE   OF   THE   GRAPE. 

the  vine,  as  compared  with  that  in  which  the  tops  are 
situated,  may  not  this  be  avoided  by  having  a  lower  tem- 
perature in  the  grapery,  particularly  in  the  night  ?  I 
have,  for  many  years,  thought  that  this  evil  was  often 
caused  by  too  great  heat,  followed  by  too  low  a  temper- 
ature. I  can,  at  any  time,  cause  these  troubles  in  the 
forcing-hoase  to  appear,  but  am  not  always  able  to  avoid 
them,  A  grapery  without  artificial  heat  is  more  subject 
to  shanking  than  the  forcing-house,  notwithstanding  the 
temperature  of  the  earth,  at  the  season  of  the  year  when 
such  a  house  is  liable  to  the  attacks  of  this  disease,  is 
much  higher,  and  the  roots  of  the  vine  are  enjoying  a 
temperature  relatively  to  the  tops  almost  correspondent 
with  vines  in  open  culture. 

T  have  observed  that,  in  a  house  where  there  was  no 
means  of  warming  it  by  fires,  the  crop  of  fruit  has  suf- 
fered most  when,  after  a  continuance  of  hot,  bright,  and 
dry  weather,  in  August,  or  early  in  September,  we  have 
had  a  succession  of  cold,  dark,  and  rainy  days.  In  this 
case,  the  cause  is,  apparently,  too  low  a  temperature  at 
the  top  of  the  plant,  causing  stagnation  of  the  sap.  A 
brisk  heat  from  a  flue,  or  any  other  artificial  means  that 
will  give  a  free  circulation  to  the  air  throughout  the 
house,  and  raise  it  to  a  temperature  near  which  it  has 
been  during  the  hot  weather,  will  prevent  its  spread. 
The  cold  rain  will  have  reduced  the  temperature  at. the 
roots  of  the  vine,  but  in  a  much  less  degree  than  that  to 
which  the  tops  have  been  exposed,  so  that  now  the  tops 
are  relatively  to  the  roots  in  a  proportionately  cooler  at- 
mosphere than  during  the  hot  weather.     It  does  not  ap- 


THE  CULTURE  OF  THE  GRAPE.  99 

pear  to  me,  that  want  of  warmth  at  the  root  of  the  vine 
is  the  cause  of  the  difficulty. 

These  varieties  of  the  foreign  grapes  which,  in  the 
grapery,  are  now  so  much  affected  by  this  change  in  the 
weather,  when  in  the  open  air,  and  growing  in  the  same 
soil,  do  not  suifer  in  the  least  from  this  shanking.  It 
therefore  appears  evident,  that  the  cause  of  the  difficulty 
must  be  looked  for  in  the  temperature  and  ventilation  of 
the  grapery.  And  these  causes  are,  in  my  opinion,  too 
great  and  sudden  changes  in  the  temperature,  and,  per- 
haps, too  great  heat  at  night  relatively  to  the  day. 

A  low  temperature  at  night  is  not  injurious  to  the 
vine,*  on  the  contrary,  it  is  probably  beneficial.  But  the 
vine  under  glass,  when  the  sun  is  shining,  is  subject  to 
great  heat,  which  rapidly  accumulates,  and,  on  the  obscu- 
ration of  the  sun's  rays,  as  rapidly  decreases.  Here  is 
the  cause  of  the  trouble  :  vines  in  the  open  air  do  not 
suffer  from  this  pent  up  accumulation  of  heat,  and  are 
not  excessively  excited  thereby,  and,  when  cool,  cloudy 
weather  follows  a  warm,  bright  season,  they  are  not 
checked  in  the  flow  of  the  sap,  as  the  vine  is,  under 

*  In  183G,  when  visiting  the  vineyards  near  the  Rhine,  and  on  the  bor- 
der of  the  Lakes  of  Neufchatel  and  Geneva,  I  found  the  weather  very  cool, 
as  compared  with  the  temperature  of  that  season  of  the  year  in  Massa- 
chusetts, the  thermometer,  during  August  and  September,  varying  from 
46°,  the  lowest  point  at  night,  to  60°,  and  by  day,  the  highest  point  being 
7GJ  in  the  shade.  Notwithstanding  the  low  point  at  which  the  mercury 
fell  during  the  night,  the  grapes  ripened  finely.  The  vines  here,  though 
■  to  an  intense  heat  when  the  sun  shone  upon  the  vineyards  upon 
the  side  of  the  hills,  were,  nevertheless,  in  an  atmosphere  which  did  not 
vary  more  than  10°  or  15°  in  the  daytime,  excepting  when  the  sun  was 
shining  upon  them,  and,  being  in  the  open  air,  there  was  no  confined  heat 
there. 


100         THE  CULTURE  OF  THE  GRAPE. 

glass,  in  a  cold  grapery,  which  is  now  suffering  from  a 
change  in  the  temperature  of  40°  in  the  daytime,  and 
10°  or  15°  in  the  night. 

The  Catawba  grape,  a  native  variety,  is  so  subject  to 
shanking  under  glass,  that,  were  it  desirable  to  cultivate 
it  there,  it  would  not  be  practicable. 

If  the  grapery,  though  not  intended  to  be  forced,  is 
provided  with  a  furnace  and  flue,  or  the  Polmaise  system 
of  heating  is  introduced  into  the  house,  to  be  used  when 
occasion  may  require  it,  (and  there  is  nothing  to  be  ap- 
prehended  from  this  evil  excepting  when  the  grapes  are 
changing  color  and  taking  their  last  swell,)  there  will  be 
no  danger  of  any  serious  loss  of  fruit,  provided  every 
other  care  is  given  to  the  house  and  crop  as  directed. 
But  where  the  house  is  not  provided  with  the  means  of 
artificial  heat,  promoting  a  free  circulation  of  air  in. 
bright  days,  by  throwing  open  freely  the  doors  and  win- 
dows, and  keeping  as  low  a  temperature  as  possible  in 
warm  weather,  is  the  safest  mode  of  procedure.  The 
desire  to  ripen  the  fruit  early,  causes  the  house  to  be 
kept  warmer  than  prudence  dictates.  In  our  climate, 
we  are  not  always  subject  to  this  pest ;  when  the  month 
of  September  is  dry  and  clear,  we  escape  altogether. 

Every  conceivable  reason  has  been  assigned  as  the 
cause  of  shanking  and  shrivelling  of  grapes,  by  different 
gardeners,  and  as  frequently  a  certain  remedy  has  been 
recommended  ;  still,  the  evil  exists.  The  term  shanking 
is  used  when  the  stem  of  the  bunch  is  affected,  and  shri- 
velling when  only  the  footstalk  of  the  berries  is  attacked. 
As  this  is  the  worst  enemy  the  cultivator  of  this  fruit 
has  to  contend  with,  I  shall,  in  their  own  words,  give  the 


THE  CULTURE  OF  THE  GEAPE.  101 

opinions  of  some  practical  people,  extracted  principally 
from  Loudon's  Magazine  : — 

Vol.  10,  page  19,  a  writer  thinks  it  caused  by  too  great 
beat  at  night. 

Page  267,  an  experienced  grape-grower  thinks  it  caused 
by  damp,  and  recommends  a  good  fire  in  the  daytime, 
and  to  give  abundance  of  air,  to  expel  it,  by  which  means 
the  moisture  evaporated  is  carried  off. 

Page  137.  Mr.  J.  D.  Parkes,  F.  IT.  S.,  Nurseryman, 
Dartford.  "  A  variety  of  causes  have  been  assigned  for 
that  disease  in  forced  grapes  which  produces  a  shrivelled 
appearance  in  the  footstalks  of  the  bunches,  more  espe- 
cially in  the  Frontignans  and  Muscats.  Some  consider 
that  it  proceeds  from  the  roots  being  too  deep  in  the 
ground  ;  others  think  that  it  is  occasioned  by  the  temper- 
ature of  the  earth  in  which  the  root  grows  (when  vines 
are  planted  outside  the  house)  being  so  much  lower  than 
that  of  the  atmosphere  within ;  and  some  attribute  the 
disease  to  a  want  of  air. 

"Having  observed  that  early-forced  grapes  are,  in  gen- 
eral, free  from  this  disease,  and  that  it  never  occurs  to 
grapes  grown  in  the  open  air,  and  having  found,  in  a 
house  under  my  care,  that  some  bunches  immediately 
over  a  steam-pipe  were  free  from  it,  I  have  come  to  the 
conclusion  that  the  cause  is  stagnation  of  cold  moist  air ; 
and  the  remedy,  the  application  of  artificial  heat,  to  such 
an  extent  (even  in  summer,  when  the  weather  is  cloudy.) 
as  to  admit,  every  warm  day,  of  opening  the  windows 
sufficiently  to  occasion  a  free  circulation  of  air.  A  gar- 
dener, to  whom  I  stated  this  as  my  opinion  of  the  sub- 


102         THE  CULTUKE  OF  THE  GRAPE. 

jeer,  has  practised  my  plan,  every  year  since,  with  the 
most  complete  success." 

Yol.  11,  p.  493,  the  same  author  remarks  :  "  In  the 
paper  sent  you  and  printed  in  vol.  10,  page  137,  you 
omitted  to  insert  what  I  think  the  most  important  mat- 
ter. In  the  paper  alluded  to,  I  considered  it  was  from 
the  footstalk  of  the  berry  not  being  grown  sufficiently 
firm  and  hard,  which  I  believe  is  the  only  cause.  If  the 
grape  is  grown  in  a  humid  atmosphere,  it  elongates  the 
footstalk,  and  causes  it  to  be  of  a  slender,  thin,  delicate 
texture,  and,  in  case  of  a  sudden  change,  even  for  a  short 
time,  the  footstalk  is  easily  affected.  When  this  injury 
takes  place,  as  I  believe,  from  the  delicacy  of  the  foot- 
stalk, the  sap  ceases  to  circulate  in  the  manner  required. 
I  think  this  disease  may  be  remedied  by  keeping  the 
early-forced  grapes  with  less  humidity  in  the  house  than 
some  use  when  the  crop  is  young,  which  helps  to  elon- 
gate the  footstalk.  In  later  grapes,  if  there  were  more 
air  admitted,  or  artificial  heat  kept  up  in  cold  damp 
weather,  either  would  remedy  the  disease  ;  but,  as  I  sta- 
ted in  my  former  paper,  give  air  and  artificial  heat  at 
the  same  time.  As  I  am  making  this  second  attempt  to 
impress  on  the  mind  of  the  reader  that  the  cause  is  real- 
ly in  the  footstalk,  I  can  and  will  advance  a  few  things 
to  make  it  more  evident. 

"  I  was  asked  this  season,  by  a  gardener,  what  I  would 
say  to  a  vinery  being  left  a  little  open  all  night  at  top ; 
my  reply  was,  I  had  not  tried  it,  but  I  would  not  hesi- 
tate in  saying  it  was  more  likely  to  do  good  than  harm. 
He  said  that  there  were  the  finest  grapes  in  a  house  so 
treated  that  he  had  seen  all  the  season.     I  was  asking  a 


THE  CULTURE  OF  THE  GRAPE.         103 

gardener,  about  Christmas,  how  his  grapes  had  done  this 
year;  his  reply  was,  Very  well;  I  adopted  your  plan, 
(except  one  light,  which  I  could  not  move,)  giving  plenty 
of  air.  The  grapes  under  the  light,  which  I  could  not 
move,  were  not  so  good  as  the  others.  In  a  house  I  had 
this  disease  take  the  crop,  with  the  exception  of  a  vine 
at  the  end,  where  the  steam-pipe  entered,  producing  a 
great  and  drying  heat ;  and  there  was  a  door,  with  a 
ventilator  over  it,  which  all  aided  to  keep  off  the  disease. 
This  vine  alone  was  always  free  from  it :  this  speaks  for 
itself.  Perhaps  many  may  think  I  am  too  sanguine  on 
this  subject ;  but  should  I  be  right  in  my  opinion,  and  in  the 
means  of  producing  a  remedy,  I  shall  be  vain  enough  to 
think  I  have  done  some  real  good.  Should  any  person 
really  find  the  correctness  of  it,  I  hope  they  will  do  me 
the  favor  to  acknowledge  it  in  your  magazine,  which 
will  be  attended  with  some  good ;  and  should  it  be  fairly 
proved  my  idea  is  wrong,  I  invite  the  same  insertion 
from  those  who  may  have  proved  it  to  be  so ;  but  let 
them  give  it  more  than  one  trial,  and  fair  ones,  for  I 
have  no  desire  to  mislead." 

Vol.  11,  page  603.  "Having  been  troubled  with  the 
shrinking  or  shrivelling  of  grapes,  more  or  less,  for  seve- 
ral years,  I  am  determined  to  add  my  testimony  to  that 
of  Mr.  Parkes,  that  some  good  may  be  effected  by  leav- 
ing air  in  the  house  all  night,  &c.  &c."  This  writer 
agrees  with  Mr.  Parkes  in  the  *  plan  of  giving  air  as  the 
remedy,  but  does  not  admit  that  the  length  of  the  foot- 
stalk can  be  the  cause. 

Vol.  12,  page  244.  Mr.  Jasper  Wallace  thinks  that 
4<  the  principal  cause  of  the  shrinking  of  grapes  is  owing 


104         THE  CULTURE  OF  THE  GRAPE. 

to  the  roots  being  otekheated  and  not  having  sufficient 
moisture,  when  planted  in  the  inside  border." 

Vol.  13,  page  261.  Mr.  J.  Robertson,  Nurseryman, 
says:  "  There  has  been  much  discussion  in  your  maga- 
zine on  the  cause  of,  and  remedy  fur,  the  frequent  shriv- 
elling of  grapes,  about  the  period  of  ripening,  in  stoves 
and  vineries.  Being  unluckily  privileged,  by  my  own 
ill  success,  to  offer  an  opinion,  I  must  attribute  it,  in  my 
case,  (for  I  think  it  may  proceed  from  various  causes,)  to 
their  being  enveloped,  at  that  season,  in  the  warm,  hu- 
mid atmosphere  generally  maintained  in  stoves. 

"  In  my  former  communication  on  the  shrivelling  of 
grapes,  (vol.  11,  page  60S,)  I  fancied  I  had  hit  on  a  plan 
that,  in  some  degree,  prevented  the  footstalks  of  the  ber- 
ries from  turning  black,  but  now,  after  another  year's 
practice,  chance,  as  it  often  does,  has  thrown  in  my  way 
something  which  I  never  could  have  discovered  without 
it.  •  I  am  convinced,  that  too  moist  an  atmosphere  is  not 
the  cause  of  the  shrivelling  of  grapes,  but  that  it  arises 
from  the  inability  of  the  vine  to  provide  a  sufficient 
quantity  of  nourishment  for  the  berries.  The  inability 
of  the  vine  to  provide  for  its  fruit  may  arise  from  differ- 
ent causes,  such  as  overcropping,  the  foliage  being  too 
crowded,  &c." 

Vol.  16,  page  598.  By  W.  H.,  (Mosely  Hall.)  "  Sev- 
eral articles  have  appeared,  at  different  times,  in  the 
Gardeners'  Magazine,  on  "the  shrivelling  of  grapes.  I 
have  tried  every  one  of  them,  as  they  made  their  appear- 
ance, but  without  the  least  success.  In  Dr.  Lindley's 
Theory  of  Horticulture,  article  Bottom  Heat,  it  is  there 
stated  that  the  cause  is,  that,  the  roots  being  in  a  colder 


THE  CULTURE  OF  THE  GRAPE.         105 

medium  than  the 'branches,  the  supply  of  sap  is  consum- 
ed quicker  than  the  roots  can  furnish  it,  and  this  brings 
on  the  disease.  Dr.  Lindley,  every  one  must  allow,  is 
very  high  authority  ;  still  I  doubt  this  being  the  cause  of 
the  blacking  of  the  footstalks,  which  is  the  disease  that  I 
particularly  wish  to  refer  to.  I  have  the  management  ot 
three  houses  in  which  grapes  are  grown.  One,  I  begin 
forcing  the  first  of  January,  one,  the  first  of  February, 
and  one,  the  first  of  March.  The  first  house  ripens  its 
fruit  in  May,  the  second  in  June,  and  the  third  in  July. 
In  the  first  and  second,  there  shall  be  no  shrivelled  ber- 
ries, in  the  third,  if  the  weather  is  cloudy,  there  shall  be 
a  great  many.  The  covering  is  taken  off  the  borders 
about  the  beginning  of  April,  and,  if  the  coldness  of  the 
borders  was  the  cause,  I  should  suppose  that  those  which 
ripened  in  May  and  June  would  be  more  subject  to  the 
disease  than  the  July  one,  fur  the  earth  undoubtedly 
gets  warmer  as  the  summer  advances.  I  have  been  a 
grape-grower  for  more  than  twenty  years,  and,  during 
that  time,  the  disease  has  particularly  engaged  my  at- 
tention, as  I  have  always  been  more  or  less  subject  to  it, 
and  I  am  fully  convinced  that  it  is  caused  by  the  borders 
being  made  too  rich  and  stimulating,  and  by  a  deficiency 
of  light.  My  borders  are  all  prepared  in  the  same  way, 
and  of  the  richest  materials,  and  the  one  that  I  com- 
mence forcing  in  March  produces  foliage  of  the  most 
luxuriant  description ;  those  large  leaves  require  more 
light  to  elaborate  the  sap  than  smaller  ones,  and,  if  light 
is  deficient,  the  sap  is  not  properly  prepared  for  the 
healthy  nourishment  of  the  fruit,  and  this  brings  on  the 
disease.      I  have   known  vineries  where  borders  have 


106         THE  CULTURE  OF  THE  GRAPE. 

been  made  inside  of  the  house,  and  vines  planted  against 
the  back  wall,  and  borders  made  outside,  and  vines 
trained  up  the  rafters.  The  grapes  upon  the  back  wall 
have,  every  one  of  them,  shrivelled  until  the  vines  upon 
the  rafters  had  been  shortened  so  as  to  admit  the  light 
upon  the  back  wall,  and  then  the  grapes  have  done  well, 
plainly  proving  that  want  of  light  was  the  cause,  and  not 
the  want  of  heat  in  the  border.  In  early  forcing,  I  have 
covered  one  half  of  the  border  with  hot  dung  and  leaves, 
two  feet  thick,  the  other  half,  six  inches,  and  I  never 
could  discover  the  least  difference  in  the  growth  of  the 
vines  inside,  or  in  the  fruit.  The  larger  the  leaves  are 
the  more  light  they  require  to  assimilate  and  decompose 
the  sap  ;  and  this,  in  my  opinion,  is  the  reason  why  early 
forced  vines  do  not  shrivel,  their  leaves  scarcely  ever 
being  more  than  half  the  size  of  those  begun  in  March, 
and  the  light  in  May  and  June  is  commonly  greater  than 
that  of  July,  which  is,  in  general,  a  dull  and  showery 
month.  After  trying  everything  that  I  had  seen  recom- 
mended as  a  remedy,  and  feeling  fully  convinced,  in  my 
own  mind,  that  want  of  light  was  one  of  the  causes,  I 
thought  I  would  try  what  effect  proportioning  the  heat 
to  the  light  would  do.  This  I  have  practised  for  several 
years,  and  with  a  success  beyond  my  expectation. 

In  dull  weather,  I  keep  the  house  cool,  and,  when  the 
grapes  begin  to  color,  if  the  weather  is  warm,  I  leave  the 
top  and  front  lights  a  little  open,  so  as  to  keep  up  a  re- 
gular circulation  of  air  in  the  house  night  and  day ;  and, 
if  the  weather  is  cold  and  wet,  I  shut  the  front  lights, 
and  a  little  fire  is  made  in  the  front  flue  so  as  to  cause 
the  air  to  circulate,  but  nothing  like  forcing  is  attempted. 


THE  CULTURE  OF  THE  GRAPE.         107 

By  this  simple  mode  of  management,  I  have  so  far  con- 
quered the  disease,  that,  instead  of  losing  half  the  bunches, 
I  now  only  lose  a  few  berries  here  and  there  in  some 
of  the  bunches,  and  a  few  at  the  points  of  some  of  then), 
but  not  any  of  any  consequence.  I  never  expect  to  gef 
entirely  rid  of  it,  as  the  great  fault  lies  in  the  forma- 
tion of  the  border.  We  consider  the  vine  to  be  a  gross 
feeder,  and  therefore  think  that  it  is  impossible  to  make 
the  border  too  rich,  but  this  is  certainly  a  great  error." 

Vol.  17,  page  45.  By  Robert  "Wilson,  Gardener. 
"  There  has  been  so  much  discussion  on  the  shrivelling 
of  grapes,  that  I  make  bold  to  give  my  humble  opinion 
also,  more  especially  as  I  consider  our  friend  W.  H.  (vol. 
for  1840,  page  598,)  not  altogether  correct  in  thinking 
that  the  shrivelling  proceeds  from  the  border  being  too 
rich  and  stimulating.  Crowded  foliage  will  be  injurious, 
as  far  as  preventing  free  access  to  light  and  air.  Nor  do 
I  acquiesce  with  our  learned  friend  Dr.  Lindley,  in  sup- 
posing that  it  proceeds  from  the  roots  being  too  cold  for 
the  internal  atmosphere.  I  had  vines  under  my  care  at 
Edgerston,  in  Roxburgshire,  in  the  spring  of  1837,  when 
the  thermometer  stood  at  13°  out  of  doors,  and  the  inter- 
nal atmosphere  was  72°.  The  vines  were  planted  on  the 
outside  of  the  house,  with  their  stems  wrapped  up  with 
moss,  and  the  border  mulched.  They  were  planted  in  { 
compost  of  strong  hazelly  loam,  formed  from  the  sward 
of  a  pasture  thoroughly  decomposed,  and  one  fourth  ve 
getable  mould  of  decayed  tree  leaves,  one  sixth  of  gooc 
rotten  horse  and  butcher's  grub  dung,  and  a  little  sheep 
dung,  with  a  moderate  quantity  of  powdered  bones  am: 
lime  rubbish.     The  borders  were  frequently  watered  wit] 


108         THE  CULTURE  OF  THE  GRAPE. 

liquid  manure  water  from  the  drainings  of  a  dunghill, 
and  we  never  had  a  shrivelled  grape  during  the  three 
years  I  was  there  ;  and  these  grapes  have  never  failed 
taking  the  first  prize  for  the  best  flavored  bunch  at  the 
Jedburgh  Horticultural  Society,  for  many  years  past ; 
and  there  are  vineries  in  this  neighborhood  that  have 
borders  not  above  three  feet  deep,  upon  a  gravelly  bot- 
tom, which  have  not  been  renewed  this  fifty  years,  that 
have  had  abundance  of  shrivelled  grapes  in  them  every 
year  lately.  I  think  the  foregoing  remarks  prove  that  it 
is  neither  the  coldness  nor  the  richness  of  the  border  that 
is  the  occasion  of  the  shrivelling.  Now,  in  my  opinion, 
damp,  stagnant  air  is  very  much  if  not  altogether,  the 
cause  of  the  shrivelling  of  grapes  after  they  commence 
their  second  swelling.  If  there  should  not  be  a  free  cir- 
culation of  air  in  the  house,  they  will  shrivel,  and,  if  the 
weather  be  wet  or  cloudy,  they  will  not  do  with  high 
forcing.  I  am  certain,  from  experience,  that  "W.  H.  is 
perfectly  correct  as  to  the  air,  and  keeping  a  dry  atmo- 
sphere." 

Yol.  17,  page  47.  Another  writer  says,  "  ISTever  thin 
out  the  berries  until  the  seed  is  formed,  and  let  the  berries 
touch  and  press  each  other  close  when  ripe ;"  this,  he 
says,  will  prevent  all  shanking. 

Yol.  17,  pages  47  and  48,  J.  W.  B.  says,  want  of  food 
is  the  sole  cause,  and  "  this  deficiency  of  nutriment 
might  arise  from  various  causes,  but,  undoubtedly,  the 
principal  one  is  a  bad  border ;  under  which  head,  I  in- 
clude not  only  poor  hungry  soils,  that  are  incapable  of 
supporting  a  plant  in  vigor,  but  those  deep  and  narrow 
pits  of  rich  earth  in  which  vines  are  generally  planted, 


THE  CULTURE  OF  THE  GRAPE.         109 

and  even  borders  of  proper  dimensions,  if  the  subsoil  is 
wet  and  the  drainage  imperfect.  Depend  upon  it,  the 
must  essential  condition  in  vine  culture  is  a  border  so 
constructed  as  to  insure  a  ready  passage  of  superabund- 
ant moisture  in  the  wettest  seasons.  The  young  fibrous 
roots  of  vines  are  exceedingly  tender,  and  soon  rot  when 
soddened  in  cold  wet  soil.;  consequently,  the  plant,  be- 
ing thus  deprived  of  its  mouths,  may  starve  in  the  midst 
of  plenty.  According  to  the  extent  of  the  injury  to  the 
roots,  so  will  the  fruit  suffer.  On  the  same  principle, 
(deficient  nutrition,)  over  cropping  will  produce  the  same 
result,  even  when  the  roots  are  in  a  healthy  state." 

Any  quantity  of  extracts  might  be  added  to  these,  but 
the  above  are  sufficient  to  show  the  extent  of  the  disease, 
and  the  principal  reasons  assigned  for  its  cause  by  prac- 
tical men.  The  Frontignans  and  Muscats  are  more  sub- 
ject to  the  evil  than  any  other  varieties,  and  the  cause  in. 
these  cases  undoubtedly  often  may  be,  injury  to  the  roots 
from  too  much  moisture ;  for  these  vines  will  not  suc- 
ceed in  any  situation  but  where  the  roots  can  be  kept 
dry,  at  the  approach  of  the  period  for  the  maturation  of 
the  fruit-  Nor  will  they  succeed  thus  situated,  unless 
they  have  a  free  circulation  of  hot  air  around  their  tops  ; 
and,  when  the  fruit  is  ripe,  this  circulation  of  air  must 
be  continued,  and  attention  given  to  keeping  it  as  dry  as 
possible,  otherwise  the  fruit  will  soon  decay. 

In  conclusion,  it  may  be,  in  my  opinion,  thus  summed 
up,  that  shanking  or  shrivelling  is  a  disease  peculiar  to 
the  grane  in  its  culture  under  glass  structures,  caused  by 
a  deficiency  of  nourishment,  which  deficiency  is  occa- 
sioned principally  by  a  defective  atmosphere  in  the  house, 


110         THE  CULTURE  OF  THE  GRAPE. 

causing  stagnation  in  the  flow  of  the  sap  ;  and  this  diffi- 
culty may  be  increased,  and  the  spread  of  the  evil  pro- 
moted, by  various  causes, — such  as  a  poor  border,  general 
weakness  of  the  vines,  overcropping,  and  chiefly  by  not 
paying  due  care  to  the  ventilation  of  the  house.  Where 
the  person  in  charge  of  the  grapery  has  command  of  ar- 
tificial heat,  by  following,  to  the  letter,  all  the  directions 
given  by  me  for  the  culture  of  this  fruit,  and  constantly 
causing  the  temperature  of  the  grapery  to  be  as  directed, 
he  will  have  little  to  apprehend  from  this  trouble. 

If  it  is  intended  to  plant  vines,  to  be  trained  on  the 
back  wall,  the  soil,  on  the  inside  of  the  house,  must  be 
prepared,  as  directed  for  the  border  on  the  outside. 

If  figs  are  to  be  planted,  the  same  border  is  recom- 
mended. 

Peaches  do  not  require  a  rich  border,  and,  for  them, 
the  natural  soil  will  be  suitable. 

To  improve  a  poorly  made,  or  exhausted  border,  in  a 
house  already  built,  where  the  vines  do  not  succeed  well, 
the  following  process  is  recommended  as  best  adapted  to 
cure  the  original  defect : — 

In  the  spring,  have  the  border  covered  with  two  or 
three  inches  of  lime  rubbish,  or  oyster  shells  ;  let  this  be 
forked  into,  and  well  mixed  with,  the  soil ;  after  this, 
have  the  whole  border  covered,  two  feet  deep,  with  fresh 
stable  manure, — the  newer  the  better  ;  the  object  being 
to  cause  a  strong  heat  above  the  roots  of  the  vine,  thus 
drawing  them  to  the  surface.  This  should  remain  on  the 
border  two  months,  when  it  may  be  removed.  It  is  pro- 
bable, the  young  roots  will  have  penetrated  the  border, 


THE   CULTURE   OF  THE   GRAPE.  Ill 

and  be  growing  in  the  under  part  of  the  manure  ;  if  so, 
these  must  not  be  injured,  for,  if  they  should,  the  benefit 
expected  from  the  operation  would  be  lost ;  when  it  is 
found  that  this  is  the  case,  that  part  of  the  manure  must 
remain  on.  After  removing  the  manure,  the  border 
should  have  a  top  dressing  of  three  or  four  inches  of 
well  decomposed  cow  or  hog-pen  manure. 


PLANTING   THE   VINES. 

In  planting,  which  is  the  next  operation,  open  a  hole 
sufficiently  wide  to  admit  the  roots  being  spread  out  to 
their  entire  length ;  care  must  be  taken  to  spread  out  all 
the  roots  separately,  without  injury  to  the  small  ones, 
and  do  not  let  them  overlay  or  interfere  with  each  other ; 
make  the  soil  fine,  and  cover  them  with  an  inch  or  two 
of  it ;  with  a  rose  watering-pot,  settle  the  soil  and  roots, 
by  giving  them  a  thorough  watering ;  finish  covering, 
and  do  not  water  them  again.*    They  should  be  planted 

*  I  recommend  the  planting  of  vines  for  the  crop  of  fruit  on  the  back 
wall  as  being  the  most  likely  to  give  satisfaction ;  for,  although  they  do 
not  give  as  large  crops  as  the  rafter  vines,  yet  they  yield  better  fruit  than 
the  peach ;  the  fig  does  well  thus  situated.  When  the  house  is  strongly 
and  early  forced,  peaches  and  cherries  do  not  succeed ;  the  fruit  of  the 
latter,  if  it  was  sure,  would  be  desirable,  but  it  requires  more  air  iu  setting 
than  is  good  for  the  grapes. 

'•Vines  do  better  with  their  roots  inside  the  house  than  outside,  if  well 
managed,  and  nothing  placed  on  the  soil  in  which  they  grow. —  Gardeners' 
Olironicle,  p.  680,  Oct.  184G. 

I  am  willing  to  admit,  that  vines  do  as  well,  thus  planted,  when  as  it  is 
said,  they  are  "  well  managed,"  but  they  require  more  care  in  watering, 
etc.  I  am  not  willing  to  allow  that  they  do  better,  and  never  would  advise 
the  rafter  vines  to  be  thus  placed,  unless  they  can  roam  at  pleasure  in  the 


112         THE  CULTURE  OF  THE  GRAPE. 

about  three  inches  under  the  surface,  and  three  to  four 
feet  apart ;  if  the  border  is  only  twelve  feet  wide,  five 
feet  is  near  enough,  or,  if  very  large  bunches  and  grapes 
are  desired,  without  regard  to  the  quantity  produced, 
they  should  never  be  nearer  together  than  four  feet,  be 
the  border  narrow  or  wide.  If  the  house  has  been  built 
on  posts,  as  directed,  let  the  head  of  the  vine,  after  plant- 
ing, be  three  inches  from  the  front,  on  the  inside, — the 
roots  being  on  the  outside.  If  the  vines  are  planted  in 
the  fall,  they  should  be  cut  back  to  three  eyes  imme- 
diately ;  but,  if  planted  in  the  spring,  they  must  be  al- 
lowed to  grow  until  the  shoots  are  one  inch  long,  when 
rub  off  all  but  the  three  lower  shoots.* 


VINES   FOR   PLANTING. 

The  vines  for  planting  should  be  in  pots,  and  one  or 
two  years  old  ;  before  planting,  they  should  be  kept 
quite  dry  a  few  days,  as  the  roots  are  more  easily  sepa- 
rated. 

If  the  plants  are  growing,  leave  off  watering  them 
until  they  begin  to  droop,  when  you  can  plant  them  out ; 
the  risk  of  injuring  them  will.be  lessened,  and  the  free 

open  border;  when  the  vines  are  planted  on  the  inside,  the  roots  will 
grow  with  rapidity,  and  push  as  straight  as  possible  for  the  border  outside 
of  the  house,  thus  proving  that  they  prefer  to  be  under  the  influence  of  the 
full  effects  of  the  sun,  air,  and  rain  upon  the  soil. 

Do  not  shake  the  vine  after  planting,  as  sometimes  advised ;  it  can  do  no 
good,  and  will  probably  break  some  of  the  rootlets. 

*  If  the  border  is  in  a  suitable  condition,  the  vines  do  equally  well  when 
planted  at  any  time  after  the  fall  of  the  leaf.  If  they  are  in  pots,  I  know 
of  no  reason  why  they  may  not  be  planted  at  any  season  of  the  year. 


THE  CULTURE  OF  THE  GRAPE.         113 

watering,  after  the  roots  are  spread  out,  will  immediately 
settle,  them  in  their  position,  and  they  will  grow  rapidly. 
If  grown  on  the  place,  or  to  be  obtained  near,  young 
plants,  in  pots,  just  rooted,  can  be  used.  Turn  them 
out  with  the  ball  of  earth  entire,  and  plant,  without  dis- 
turbing the  roots,  on  the  inside,  near  the  front  of  the 
house.*  I  have  planted  such  vines,  and  they  have  come 
into  bearing  as  soon  as  older  ones ;  they  are  to  be  pre- 
ferred to  old  vines,  as  the  latter  are  very  much  injured  in 
transplanting,  if  they  have  been  growing  in  the  open 
border  ;  if  in  pots,  the  roots  are  so  matted  together,  that, 
in  separating  them,  many  will  be  broken  off. 


GRAFTING    THE  VINE. 

T.  A.  Knight,  Esq.,  in  a  paper  read  to  the  Horticul- 
tural Society,  in  September,  1821,  says,  "I  selected  three 
cuttings  of  the  Black  Hamburgh  grape,  each  having  at 
its  base  one  joint  of  two  years'  wood ; , these  were  in- 
serted in,  or  rather  fitted  to,  branches  of  nearly  the  same 
size,  but  of  greater  age,  and  all  succeeded  most  per- 
fectly. The  clay  which  surrounded  the  base  of  the  grafts 
was  kept  constantly  moist,  and  the  moisture  thus  supplied 
to  the  grafts  operated  very  beneficially,  at  least,  if  it  was 
not  essential  to  the  success  of  the  operation." 

Mr.  J.  D.  Parks  says,  "  The  best  time  for  grafting  is 
when  the  stock  is  far  advanced  in  growth  as  the  setting 
of  the  fruit.     The  stock  should  then  be  cut  down,  the 

*  See  Growth  of  Vine,  remarks  relative  to  Mr.  Roberts's  system. 


114         THE  CULTURE  OF  THE  GRAPE. 

scion  having  been  kept  in  a  dormant  state. — Loudon,  s 
Magazine,  page  494,  vol.  12th. 

In  grafting  vines,  I  have  cut  them  off  at  the  surface 
of  the  ground,  and  with  a  knife  have  split  the  stump  in 
the  middle  and  inserted  the  grafts,  cut  in  a  wedge  shape  ; 
they  have  always  grown.  (See  grafting,  as  practised  by 
Mr.  Cleveland  and  Dr.  Sidney  Weller.) 


TREATMENT   OF  THE    VINES. 

First  Year. 

The  first  year,  they  should  not  be  forced,  but  allowed 
to  push  naturally  as  the  season  advances. 

In  the  vicinity  of  Boston,  they  will  push  their  buds 
early  in  April ;  let  the  shoots  from  the  three  eyes  grow 
until  they  are  two  or  three  feet  long  ;*  train  up  the  lead- 
ing one  to  the  roof,  and  stop  the  other  two,  by  pinching 
off  the  end  of  each  ;  the  leading  cane  must  be  stopped, 
when  it  reaches  the  top  of  the  rafters ;  the  vine  will  be 
strengthened,  by  allowing  it  to  make  a  free  growth ; 
after  September,  stop  all  shoots  as  they  push,  that  the 
vine  may  the  better  ripen  the  wood.f 

Early  in  the  spring  throw  open  the  house  and  give  air 

*  Perhaps  it  is  best  to  allow  all  the  lateral  shoots  to  grow,  the  first  three 
months  of  the  first  season  after  planting,  to" guard  against  accident  to  the 
leading  shoots,  as  any  check  to  the  growth  of  the  top  is  felt,  in  a  corre- 
sponding degree,  by  the  roots.  For  instance,  if  only  one  shoot  is  being 
trained  up,  and  this  should  be  broken  out,  and  the  vine  should  make  a 
second,  it  would  be  but  a  weak  one,  and  a  loss  of  one  year  in  the  fruiting 
would  be  the  result. 

|  Vines  will  grow  as  rapidly  in  a  moist  temperature  of  SO'  or  90'  as 
under  anv  circumstances. 


THE  CULTURE  OF  THE  GRAPE. 


115 


A 
V 


\ 


H«A 


A,  is  the  viae  after  it  has  been  cut  back  at  planting. 

B,  shows  it  at  the  end  of  the  first  year. 

C,  shows  it  cut  back  at  the  fall  pruning  of  the  same  year. 

D,  the  end  of  the  second  year. 

E,  at  the  end  of  the  second  year,  cut  back  for  fruiting. 

F,  at  the  end  of  the  third  summer. 

G,  the  end  of  the  third  summer,  cut  back. 

If  the  spurs  become  too  long  in  a  few  rears,  you  must  allow  one  of  the 
shoots,  that  are  constantly  pushing  on  the  back  wood  of  them  in  the 
spring,  to  grow,  and,  at  the  fall  pruning,  cut  back  to  it. 


116         THE  CULTURE  OF  THE  GRAPE. 

freely,  continuing  to  do  so  during  the  season,  when  the 
mercury  is  above  freezing ;  it  is  best  to  shut  up  the 
house  at  night,  leaving  one  or  two  lights  a  little  open, 
to  let  the  moisture  escape.  It  will  not  be  necessary 
to  syringe  the  vines,  provided  they  have  ample  moisture 
at  the  roots.  If  the  weather  is  dry,  and  the  vines  are 
not  growing  well,  give  them  two  gallons  of  water  each 
at  night,  and  repeat  this  two  or  three  times  a  week  while 
the  drought  continues.  If  your  border  is  poor,  liquid 
manure  should  be  given  occasionally. 

After  the  leaves  have  fallen,  which  will  be  in  October, 
or  early  in  November,  cutback  the  two  spurs  to  one  eye, 
or  bud,  each,  and  the  long  cane  to  two  eyes.  If  any  in- 
sect has  been  troublesome,  to  destroy  them,  or  their  eggs, 
wash  the  vines  carefully  with  soap  suds,  moderately 
strong.  The  first  of  December,  protect  the  vines  for  the 
winter,  by  a  covering  of  straw,  or  Russia  mats  ;  the 
border  must  also  be  covered  with  seaweed,  or  coarse  lit- 
ter, to  protect  the  roots  from  frost.  This  completes  the 
management  for  the  first  year. 

Second  Year. 

Tbe  second  year,  as  the  spring  advances,  and  the  pow- 
er of  the  sun  increases,  open  the  windows  and  doors  of 
the  house  to  let  the  heat  escape,  and  to  prevent  the 
vines  bursting  their  buds,  shutting  up  again  before  night ; 
do  not  hasten  the  pushing  of  the  vines,  but  rather  keep 
the  house  cool  until  the  tenth  of  April,  when  it  will  be 
best  to  uncover  them  ;  promote  a  free  circulation  of  air 
in  bright  weather  ;  give  some  ventilation  on  cloudy  days ; 


THE  CULTURE  OF  THE  GRAPE.         117 

shut  up  the  house  before  the  sun  sets.  About  the  raid- 
die  or  last  of  May,  the  four  eves  will  have  grown,  each, 
one  or  two  feet ;  train  up  the  strongest  of  the  two  on 
last  year's  wood,  and  shorten  back  the  other  three,  by 
pinching  off  the  ends  of  the  shoots ;  during  the  season, 
give  plenty  of  air  in  fine  weather,  and  shut  up  the  house 
at  night.  The  best  way  of  training  the  vines  is  by  iron 
rods,  parallel  with  the  rafters,  having  three  of  them  ;  a 
centre  one,  to  which  should  be  tied  the  cane,  and  one  on 
each  side  of  this,  about  eight  inches  distant,  to  tie  the 
bearing  shoot  to ;  in  a  cold  house,  they  should  be  ten 
inches  from  the  glass,  and,  in  a  forcing  one,  fourteen 
inches.* 

As  the  leading  cane  grows,  tie  it  carefully  to  the  rod, 

*  Some  persons  prefer  the  rods  to  run  horizontally  the  whole  length  of 
the  house,  which  is  the  preferable  mode-  when  the  vines  are  planted  at 
three  feet  distant  from  each  other,  and  no  regard  is  paid  to  placing  them 
under  the  rafters.  This  is  the  method  used  in  the  houses  which  I  have 
recently  erected.  On  the  front,  or  upright  part,  there  should  be  two  of 
these ;  the  first  about  eighteen  inches  from  the  ground,  the  second  at  the 
proper  distance  (10  or  14  inches,)  from  the  roof;  on  the  rafters,  the  first  one 
should  be  placed  about  twelve  inches  from  the  plate,  ami  the  last,  or  upper 
one,  at  about  fifteen  inches  from  the  ridge-pole ;  the  intervening  ones  may 
be  at  distances  of  three  or  four  feet,  as  deemed  best.  With  this  method  of 
training,  small  wires,  running  parallel  with  the  rafters,  should  be  attached 
to  the  ridge-pole,  or  upper  rod,  and,  resting  on  the  other  rods,  be  brought 
down  and  secured  to  the  sill,  one  on  each  side  of  the  stem  of  the  vine,  at 
about  ten  inches  from  it,  to  support  the  lateral,  or  fruit  bunches.  The  rods 
should  be  of  one  quarter  inch  iron,  secured  at  the  ends  to  the  wood  work 
by  screws.  In  the  interior,  they  must  be  fastened  to  the  rafters  by  iron 
pieces,  which  should  be  three  eighths  of  an  inch  in  thickness,  and  five  or 
six  inches  long ;  these  are  secured  by  two  screws  (on  a  flattened  end.)  into 
the  rafters,  with  a  socket  on  the  other  for  the  rod  to  rest  in,  which  must  bo 
closed  £rmly,  by  pincers,  after  insertion. 

Vines  on  the  back  wall  may  be  trained  on  wire,  or  other  trellis,  as  may 
be  most  convenient.    (See  trellis  for  out-door  training.) 


118         THE  CULTURE  OF  THE  GKAPE. 

or  trellis  ;  stop  all  the  laterals  as  they  appear  at  one  eye 
or  leaf;  continue  to  check  them,  as  they  push  again,  in 
the  same  way.  The  second  shoot  on  last  year's  wood 
may  be  cut  entirely  out  in  June,  or,  as  soon  as  it  is  cer- 
tain that  no  accident  to  the  leading  cane  will  require  the 
use  of  this  as  a  substitute ;  the  shoots  on  the  spurs  of  the 
old  wood  must  be  stopped,  as  often  as  they  push,  by  cut- 
ting them  back  to  one  eye. 

Stop  the  leading  cane  when  it  has  grown  about  fifteen 
feet,  and  before  it  reaches  the  top  of  the  house ;  'allow 
the  upper  lateral  to  grow  ;  this  will  prevent  the  eyes  on 
the  upper  part  of  the  cane  from  bursting.  This  lateral 
should  be  cut  back  to  one  eye,  after  it  has  grown  three 
or  four  feet ;  if  it  still  continue  growing  strong,  check  it 
again. 

Early  in  July,  dust  sulphur  on  the  floor  of  the  house, 
to  prevent  mildew  ;  to  be  effectual,  one  pound  should  be 
used  for  every  twenty  square  feet  of  the  house.  If  mil- 
dew should  make  its  appearance,  and  continue  to  in- 
crease, syringe  the  vines  at  evening,  and  dust  the  foliage 
also  with  it.* 

Mildew  is  a  fungus,  which  perfects  its  seed  in  a  very 

*  Nathaniel  Silsbee,  Jr.,  Esq.,  informs  me,  that  in  his  grapery,  which  is 
a  cold  house,  ho  covers  the  floor  twice,  every  summer,  with  sulphur,  and 
recommends  its  application  in  the  middle  of  the  day,  as,  at  that  time,  part 
of  it  will  rise  and  settle  on  the  vino,  but,  in  such  small  particles,  as  to  do 
no  injury.  lie  has  found  this  effectual  in  preventing  mildew.  If  this  fun- 
gus makes  its  appearance  before  the  sulphur  is  applied,  it  will  be  more  dif- 
ficult to  suppress  its  growth.  It  has  been  very  troublesome,  in  late  houses, 
this  July,  (184S,)  and  I  had  to  dust  the  foliage  and  fruit  before  it  was  check- 
ed, and  the  quantity  used  was  much  greater  than  that  named  above.  In 
early  houses,  I  never  have  it. 


THE  CULTURE  OF  THE  GRAPE.         119 

short  time,  and  spreads  rapidly  over  the  fruit  and  foliage, 
if  not  destroyed.  "When  only  a  little  of  it  appears,  wip- 
ing with  a  soft  cloth  will  remove  it  effectually.  It  usu- 
ally comes  on  the  vine  in  Massachusetts,  in  foggy  weath- 
er, in  July  and  August,  and  resembles  white  mould ; 
when  observed  in  this  fresh  condition  through  a  micro- 
scope, it  is  very  beautiful.  Another  evil,  a  disease  to 
which  the  grape  is  subject,  appears  on  the  vines  and  de- 
stroys more  or  less  of  the  foliage  at  the  same  season  of 
the  year,  and  with  the  same  weather ;  it  is  called  the 
Might.  The  two  are  often  confounded,  and  considered 
the  same.  I  know  of  no  remedy  for  it.  The  mildew  is 
promoted  in  its  growth  by  dampness,  and  by  the  east 
winds.  It  operates  singularly.  A  vine  in  the  open  air 
in  my  garden,  trained  on  the  south  of  the  house,  is  very 
little  injured  by  it ;  branches  of  this  vine,  extending 
round  the  corner  of  the  house  to  the  east  side,  are  yearly 
so  badly  affected  that  the  fruit  is  valueless.  Downing, 
in  the  Horticulturist,  says,  "  that  giving  the  soil  a  plenti- 
ful supply  of  plaster  of  Paris,  and  this  turned  under  im- 
mediately, is  a  complete  protection  against  mildew  in 
the  open  air."  I  have  tried  free  applications  of  this  rem- 
edy, sulphate  of  lime,  and  have  not  derived  any  benefit 
from  it.  Other  persons  have  recommended  lime  and 
ashes  to  be  applied  in  the  same  way  to  the  soil,  as  a  cer- 
tain preventive. 

The  rust  on  grapes,  which  seems  to  trouble  English 
cultivators,  does  not  prevail  to  any  extent  in  the  north- 
ern states  of  America.  What  little  there  is,  usually  is 
produced  by  the  grapes  coming  in  contact  with  the  moist- 
ure of  the  hand,  or  the  hair.     When  the  grapery  has 


120         THE  CULTURE  OF  THE  GRAPE. 

back  and  end  walls,  washing  them  with  lime  and  sulphur 
is  useful  as  a  preventive  against  mildew. 

In  September,  begin  at  the  lower  part  of  the  cane,  and, 
with  a  sharp  knife,  cut  clean  out  all  the  laterals  for  eight 
or  nine  feet,  leaving  those  on  the  upper  part  of  the  cane 
to  be  cut  out  in  the  autumn  pruning ;  be  careful,  in  do- 
ing this,  not  to  injure  the  bud  or  the  leaf  of  the  cane 
"where  you  cut,  for  from  this  eye  your  fruit  is  to  come 
next  summer. 

As  soon  as  the  leaves  are  falling,  cut  back  the  cane  to 
eight  or  nine  feet,  and  the  two  spurs  to  one  eye,  each. 

With  a  painter's  brush,  put  on  the  vines  a  composition 
of  soft  soap  and  sulphur,  in  the  proportion  of  four  pounds 
sulphur  to  two  pounds  of  soap ;  be  sure  to  cover  all  the 
wood,  and  particularly  around  the  eyes.  To  prepare  this 
wash,  mix  the  two  substances  well  together  when  cold, 
and  pour  hut  water  upon  them  ;  it  should  be  of  the  con- 
sistency of  cream  when  put  on  the  vine.  You  can  thick- 
en this  wash  with  a  little  clay. 

The  first  of  December,  lay  down  the  vines,  horizontal- 
ly, near  the  ground  on  the  front  of  the  house,  and  cover 
them  from  the  sun.  Russia  mats  are  the  best  for  this 
purpose  ;  cover  the  border  as  last  year. 

This  will  end  the  second  season  of  their  growth.  So 
far,  we  have  considered  the  house  a  cold  one,  or  without 
fire  heat ;  if  the  vines  have  been  planted  in  a  greenhouse, 
and  a  fire  kept  up,  then  they  will  have  started  in  Febru- 
ary or  March  ;*  if  they  are  so  situated,  let  the  house  be 

*  The  only  serious  objection  to  growing  grapes  in  a  greenhouse  is  the 
trouble  caused  from  insects  which  infest  the  plants  in  the  pots,  and  spread, 
not  unfrequently,  over  the  vines.     The  red  spider  is  the  most  injurious,  aucl, 


THE  CULTURE  OF  THE  GRAPE.  121 

kept  at  as  low  a  temperature,  night  and  day,  as  the  safe- 
ty of  the  plants  will  admit ;  the  treatment  should  be  the 
same  for  the  season,  except  the  covering  of  them  with 
mats,  which  would  be  unnecessary. 

Third   Year. 

The  third  season,  air  the  house,  as  directed  the  last 
year ;  uncover  the  vines  from  the  first  to  the  middle  of 
April,  as  the  spring  may  be  mild  or  cool ;  keep  them  in 
their  horizontal  position,  until  the  eyes  have  all  pushed  ; 
have  a  moist  atmosphere,  by  sprinkling  the  vines  and 
the  floor  several  times  every  day.  About  the  twentieth 
of  April,  or  the  first  of  May,  they  will  have  pushed  their 
buds  so  as  to  be  all  ready  to  be  put  to  the  rods,  or  trellis. 

During  the  season,  give  air  freely  when  the  sun  shines  ; 
shut  up  the  windows  towards  night,  as  the  sun  recedes 
from  the  house.  The  mercury  should  not  rise  above 
seventy-five,  until  the  blossom  is  over ;  after  that  has 
passed,  eighty  or  ninety,  at  midday,  will  do  no  harm  ; 
occasionally,  wet  the  floor  of  the  house  in  the  afternoon ; 
the  inside  border  must  be  watered  as  often  as  the  roots 
of  the  vine  require  ;  continue  this  treatment  for  the  sea- 
son. As  the  grapes  begin  vto  color,  be  cautious  in 
watering,  and,  after  they  are  fully  colored,  do  not  give 
water  at  all  until  the  grapes  are  all  cut,  leaving  open 

in  the  autumn,  the  insects,  (if  any.)  when  the  leave9  drop,  are,  by  these 
moans,  conveyed  to  the  plants  again.  In  the  treatment  of  the  vine  thus 
situated,  the  rules  for  pruning,  thinning,  &c,  must  be  followed.  As  re- 
gards temperature,  etc.,  they  must  be  subject  to  the  treatment  given  to  the 
plants,  so  long  as  the  plants  are  in  the  house.  It  will  be  the  better  plan  to 
keep  the  vines  from  pushing,  as  long  as  possible,  in  spring,  by  having  as 
low  a  temperature  :;s  the  plants  will  thrive  in. 
G 


122         THE  CULTURE  OF  THE  GRAPE. 

some  of  the  lights  at  night,  unless  there  is  danger  of 
frost,  or  rain. 

About  the  last  of  May,  the  shoots  will  be  from  one  to 
three  feet  long  ;  train  up  the  leading  one  the  same  as  last 
year,  and  cut  back  the  others  to  one  leaf  beyond  the 
bunch  of  fruit  to  be  retained  for  ripening ;  the  bunch 
nearest  the  cane  is  the  one  usually  left  on  for  this 
purpose  ;*  cut  off  all  the  others  ;  never  leave  more  than 
one  bunch  on  a  spur,  and  cut  away  all  the  fruit  from 
every  alternate  spur ;  when  this  is  done,  and  there  are 
still  more  than  eight  good-sized  bunches  remaining, 
reduce  them  to  this  number  ;^  these  will  be  quite  enough 
for  the  vine  to  mature  the  first  year  of  bearing ;  if  the 
bunches  are  very  large,  you  must  cut  off  still  more ;  do 
not  allow  over  ten  pounds  of  fruit  to  ripen  on  each  vine  ; 
they  probably  will  average  not  less  than  one  pound  to 
the  bunch. 

Occasionally,  it  will  be  necessary  to  go  over  the  vines 
and  stop  the  laterals  that  push  on  the  leading  cane  and 
on  the  spurs,  by  cutting  them  back  to  one  eye  ;  it  will  be 
found  a  saving  of  labor,  to  perform  this  pruning  at  regu- 
lar intervals  of  a  fortnight  during  the  season  ;  continue 
this  until  they  cease  growing  ;  the  leading  cane  should 
be  stopped  as  soon  as  it  reaches  the  top  of  the  house, 
leaving  one  or  two  laterals  at  the  top  to  grow  a  few  da}*s, 
when  you  should  cut  back  one  of  them,  and  leave  the 
other  a  few  days  longer,  when  that  must  be  cut  back  also. 

*  It  sometimes  happens,  that  a  spur  will  hare  four  or  five  bunches  on 
the  shoot,  the  nearest  one  to  the  cane  being  at  the  second  leaf;  -when  this 
occurs,  it  is  best  to  leave,  for  ripening,  the  second  bunch,  cutting  away  tho 
others. 


THE  CULTURE  OF  THE  GRAPE.         123 

I  do  not  syringe  the  vines  after  they  are  trained  to  the 
trellis,  and  do  not  think  it  ever  necessary,  provided  the 
house  is  kept  moist  by  watering. 

The  vines  will  begin  to  bloom  early  in  June  ;  when  the 
berries  are  as  large  as  peas,  begin  to  thin  them  ;  cat  out 
all  the  small  ones  first ;  no  rule  can  be  laid  down  as  to 
the  number  to  be  taken  out  of  each  bunch,  for  the  same 
kinds  set  their  fruit  more  or  less  thickly  in  different 
years,  and  in  different  situations.  Of  Black  Hamburgh, 
I  usually  cut  three  out  of  five  berries  ;  of  Zinfmdal,  eight 
out  of  ten ;  of  Chasselas,  when  they  set  well,  five  out  of 
ten :  experience  will  soon  teach  one  what  is  proper  to  be 
done.  If  the  shoots  from  the  spurs  have  not  been  tied 
to  the  rods,  they  should  be  as  soon  as  the  thinning  is 
over ;  do  this  carefully,  and  let  them  be  at  equal  distan- 
ces ;  a  little  attention  to  this  will  improve  the  appearance 
of  the  vines  very  much. 

Examine  the  bunch  as  the  grapes  swell ;  if  they  are 
pressing  together,  cut  out  still  more,  always  taking  the 
smallest  berries.  In  thinning,  avoid  touching  the  grapes 
with  the  hand  ;  the  moisture  of  the  flesh  causes  rust ;  if 
it  is  necessary  to  handle  the  bunch,  gloves  should  be 
worn.  After  they  begin  to  change  color,  if  it  is  necessary 
to  thin  them  more,  the  scissors  must  be  used  cautiously, 
in  order  not  to  injure  the  bloom,  and  thereby  destroy  the 
beauty  of  the  bunch. 

Early  in  July,  spread  the  sulphur,  as  directed  the  last 
year.  The  grapes  will  begin  to  change  color  in  August, 
and  to  ripen  about  the  middle  of  September. 

"  If  the  fruit-bearing  branch  be  not  very  vigorous,  it 
ought,  in  July,  to  be  cut  off  close  to  the  fruit.     In  the 


124         THE  CULTURE  .OF  THE  GRAPE. 

heat  o*f  summer,  some  leaves  are  necessary  over  the  fruit 
to  shelter  it  from  the  sunbeams  until  it  is  half  ripe,  and 
then  bareness*  is  requisite  to  bring  it  to  maturity." — 
The  Complete  Gardener,  etc.,  by  M.  De  la  Quintiney, 
London,  1719,  page  157. 

"  Xets  may  be  used  to  prevent  birds  eating  the  fruit, 
and  vials  with  water  and  honey,  or  a  little  sugar,  hung 
upon  the  branches,  will  induce  flies  to  drown  themselves, 
which,  (when  a  considerable  number  are  in,)  must  be 
emptied,  and  renewed  as  before." — Ibid,  157. 

"When  ripening  off,  if  the  berries  do  not  swell  or  color 
well,  and,  in  black  varieties,  are  of  a  pale  red  color,  feeling 
soft,  if  touched,  you  may  be  assured  the  vines  are  not 
strong  enough  to  ripen  the  crop  ;  cut  off  the  lower  part 
of  the  bunch  of  some,  and  the  whole  of  others;  selecting, 
for  this  purpose,  the  bunches  which  are  the  most  affected 
in  this  way,  and  reducing  the  quantity  on  the  vine  one 
third,  or  one  half,  and  do  so  as  soon  as  you  suspect  this 
is  the  case ;  by  these  means,  you  may  save  the  residue 
of  the  crop,  and,  at  the  same  time,  relieve  the  vine  from 
the  exhausting  effort  of  attempting  to  mature  it.  This  is 
a  trouble  caused  by  overcropping,  and  is  entirely  distinct 
from  what  is  usually  termed  shanking  ;f  for  this  disease, 

*  The  leaves  on  the  shoot  bearing  the  fruit  must  never,  on  any  consider- 
ation, be  removed ;  if  necessary  to  let  in  air  and  light,  prune  out  the  laterals 
and  cut  back  to  the  bunch.  The  whole  tenor  of  this  remark  is  only 
applicable  to  European  culture  ;  with  our  American  varieties,  this  practice 
would  be  highly  improper.  It  would  be  better  never  to  prune  or  stop  a 
shoot  than  to  do  thus.  I  would  advise  the  opposite,  and  say,  if  a  shoot  is 
very  vigorous,  and  is  drawing  an  undue  share  of  the  sap  to  itself,  to  tli9 
detriment  cf  other  parts  of  the  vine,  check  it  by  stopping  the  end  of  the 
branch,  to  promote  the  growth  of  the  weaker  ones. 

f  Shrivel  or  shanking  in  grapes  is  caused  by  a  disease  on  the  skiu  of  the 


THE  CULTURE  OF  THE  GRAPE.         125 

after  it  has  once  taken  hold  of  the  bunch,  there  is  no 
remedy ;  the  part  affected  must  be  lost.  In  September, 
cut  out  all  the  laterals  from  the  new  cane,  as  directed 
last  year. 

This  treatment  of  the  vine  will  give  you  delicious 
fruit,  well-colored,  and,  consequently,  high-flavored  ;  in 
black  grapes,  it  may  be  laid  down  as  a  general  rule,  that 
wlien fully  rij)e,  the  blacker  the  grape,  the  more  spirited 
and  richer  the  juice  ;  bunches  weighing  about  one  pound 
are  usually  better  ripened  than  larger  ones.  The  berries 
of  the  Black  Hamburgh,  grown  by  these  rules,  will 
measure  three  and  four  inches  round.  This  grape  is  of- 
ten grown  of  a  slightly  reddish  tinge,  and  sometimes 
with  very  large  berries,  very  sweet,  indeed,  but  deficient 
in  flavor. 

This  is  a  simple  process,  but  the  practical  operation  of 
it  involves  much  labor  and  unremitted  attention.  After 
all  is  done  that  is  required  by  pruning,  thinning,  watering5 
&c,  much  depends  upon  the  proper  ventilation  and  heat 
of  the  house  ;  this  must  be  opened  and  shut  as  the 
weather  changes  ;  if  clouds  are  constantly  passing  during 
the  day,  and  the  sun  alternately  obscured  or  shining,  it 
will  be  difficult  to  regulate  the  temperature ;  a  partial 
opening  of  the  top  lights  will  allow  the  heat  to  escape, 

footstalk,  or  stem  of  the  bunch ;  in  either  case,  it  causes  the  fruit  beyond 
the  affected  spot  to  shrivel,  turn  acid,  and  become  worthless.  When  only 
the  footstalk  is  injured,  it  is  termed  shrivel ;  when  a  shoulder,  or  part  of  the 
main  bunch,  it  is  said  to  be  shanked.  When  it  first  appears,  it  is  of  a 
brown  color,  and  is  on  one  side  of  the  stem  only ;  at  this  time,  removing 
the  spot  with  a  sharp  knife  will  often  stay  its  progress ;  when  this  is  not 
done,  it  will  soon  spread  around  and  meet,  thus  girdling  the  part  affected, 
and  as  completely  destroying  the  fruit  beyond,  as  if  it  had  been  cut  off. 


126         THE  CULTURE  OF  THE  GEAPE. 

and  prevent  too  great  an  accumulation  of  it ;  the  person 
having  charge  will  soon,  by  attention,  ascertain  how 
much  ventilation  is  required  under  such  circumstances. 

It  will  be  preferable  to  have  a  low  temperature,  and 
changing  between  sixty-five  and  eighty,  than  by  having 
the  house  closed,  the  heat  raised,  for  even  a  very  short 
time,  to  one  hundred,  or  one  hundred  and  twenty,  which 
would  be  the  case  in  changeable  weather,  should  the  sun 
shine  forth  suddenly,  and  the  house  be  entirely  closed. 
This  must  never  be  allowed,  but,  as  soon  as  there  is  a 
prospect  of  the  sun  shining,  open  the  lights  a  little,  and 
continue  opening  as  the  heat  increases. 

Avoid  sudden  changes  of  the  temperature  as  much  as 
possible,  and  the  air  should,  at  all  times,  be  admitted 
gradually.* 

*  In  regulating  the  temperature  of  the  grapery,  care  should  be  had  to 
prevent  the  too  great  accumulation  of  heat  from  the  sun  ;  to  avoid  this,  the 
windows,  or  the  ventilators,  must  be  opened  a  little  as  soon  as  the  heat 
begins  to  increase,  and  thus,  little  by  little,  as  the  mercury  rises  ;  by  this 
method,  your  vines  will  not  be  exposed  to  the  injurious  effects  of  sudden 
changes,  as  would  be  the  case,  if  you  allowed  the  windows  and  doors  to 
remain  closed  until  the  sun  shone  full  and  strong  upon  it ;  in  such  manage- 
ment, upon  admitting  air.  the  temperature  would  be  lowered  in  consequence, 
which,  with  an  increasing  of  the  sun's  rays,  would  be  highly  improper,  and 
should  never  be  allowed.  Some  sudden  change  may  render  this  rise  of 
temperature,  in  a  degree,  unavoidable;  if  this  should  occur.  ;iir  must  be 
allowed  to  enter  at  once,  in  sufficient  quantity  to  prevent  any  further 
accumulation  of  it. 

In  a  grapery  without  artificial  heat,  it  is  best  to  accustom  the  vines  to  a 
plenty  of  air,  and  a  temperature  somewhat  in  consonance  with  that  without. 
Should  you.  in  bright  and  fine  weather,  use  them  to  a  very  high 
:-:;ture.  the  vine  would  be  made  to  requirs  this,  and,  at  the  time  of 
v  hen  the  climate  i-  always  cooler,  should  the  weather 
be  cloudy,  or  otherwise  unpropitious,  you  would  have  no  means  at  command 
to  raise  the  temperature,  and  the  consequence  would  be  a  loss  of  part  of 
the.frui  I  shanking. 


THE   CULTURE   OF   THE   GRAPE.  127 

Never  allow  any  of  the  leaves  of  the  vine  to  be  taken 
off  for  the  purpose  of  admitting  the  sun  to  the  grapes. 

If  aphis,  or  the  vine-fretter,  appear  on  the  vine,  fumi- 
gating the  house  with  tobacco  will  destroy  them.  If  red 
spiders  are  troublesome,  moisture  and  sulphur  are  the 
only  remedies ;  syringing  the  vines  at  evening,  and 
dusting  the  leaves  with  flour  of  sulphur. 

In  September,  all  but  the  last  lateral  on  the  spurs 
should  be  cut  out. 

"When  the  leaves  are  off,  early  in  November,  cut  back 
the  leading  cane,  leaving  four  feet  only  of  the  new,  or 
this  year's  growth  ;  this  will  now  make  the  entire  length 
of  the  cane  twelve  or  thirteen  feet ;  cut  back,  close  to 
the  old  wood,  the  spurs  that  have  fruited  this  year  ;  those 
that  have  not,  cut  back  to  one  eye,  or  bud,  to  bear  fruit 
the  coming  season  ;  clean  and  put  over  the  vines  the 
soap  and  sulphur,  as  before ;  and,  the  first  of  December, 
lay  them  down  and  cover  them,  as  last  season.  Washing 
the  back  wall  of  the  grapery  with  flour  of  sulphur,  added 
to  common  lime  whitewash,  will  destroy  insects,  and 
have  a  tendency  to  prevent  mildew  in  Summer. 

If  the  spurs  are  too  close  together,  you  can  cut  out 
those  that  are  not  wanted ;  they  should  not  be  nearer 
together  than  four  inches ;  this  would  make  them  eight 
inches  apart  on  each  side  the  cane,  and  closer  than  they 
are  often  grown  ;  if  nearer,  they  would  obstruct  th^ 
light. 

Fourth    Year. 

The  fourth  year,  follow  the  same  directions  for  venti- 


128         THE  CULTURE  OF  THE  GRAPE. 

lating,  giving  air,  and  watering  the  vines  and  the 
floor  of  the  house  as  heretofore. 

After  the  vines  are  secured  to  the  trellis,  and  the  shoots 
are  one  or  two  inches  long,  rub  out,  from  the  spurs  which 
were  cut  close,  all  but  one  shoot ;  this  you  must  leave  to 
grow  for  future  use ;  do  not  allow  it  to  bear  fruit  this 
season. 

If  the  vines  are  strong,  and  were  not  injured  by 
overbearing  last  year,  you  can  now  leave  on  each  vine 
fifteen  bunches,  that  will  weigh  one  pound  each,  to  ripen 
this  season ;  let  the  bunches  be  distributed,  at  proper 
distances,  over  the  vine.  The  leading  cane  should  not 
be  allowed  to  bear  fruit  until  it  has  become  established 
at  the  length  desired  for  permanent  use,  when  it  can  be 
fruited  as  well  as  the  other  shoots.  Very  strong,  healthy 
vines  will  often  show,  on  this  length  of  cane,  sixty  to  one 
hundred  bunches  ;  and  it  requires  some  firmness,  in  an 
inexperienced  person,  to  cut  out  in  this  free  manner.* 

*  Grapes  under  glass,  and  in  the  open  air,  almost  invariably  do  well  the 
first  and  second  year  of  fruiting.  This  is  undoubtedly  to  be  attributed  to 
the  fresh  soil  having,  in  its  constituent  parts,  all  the  requisite  ingredients. 
The  cause  of  their  bearing  fruit  in  a  diminished  degree  after  this  may  be, 
that  some  substance  was  supplied  in  a  small  quantity,  and  has  become 
exhausted,  or,  it  may  be  that  the  vine  has  been  too  highly  excited  by 
stimulating  manures,  given  too  freely  at  first,  and  not  continued ;  but  more 
frequently,  I  apprehend,  by  suffering  the  \ine  to  mature  too  much  fruit. 

Pruning. — "  In  your  leading  article,  on  the  subject  of  the  vineries  at 
Bishop's  Stortford,  you  concluded  by  saying,  that  the  vines  there  were 
pruned  on  Mr.  CYawshay's  system.  [This  is  giving  a  new  and  improper 
name  to  an  old  system ;  it  has  long  been  in  use  in  France,  and  is  known 
as  the  close-spur  system  of  pruning,  its  proper  appellation. — Editor.]  I 
presume,  from  that  general  allusion,  that  the  system  is  well  understood  by 
professional  gardeners;  but  I  rather  think  it  is  not  as  universally  known 
as  it  would  seem  to  deserve,  if  it  can  be  proved  to  be  certain  and  successful. 
In  all  treatises  I  have  read  on  pruning  the  vine,  from  Speedily  downwards, 


THE   CULTURE   OF   THE    GRAPE.  129 

Prune  at  the  same  time,  and  in  the  same  way  as  last 
year;  and,  at  the  autumn  trimming,  leave  four  feet  more 
of  the  new  cane  ;  this  Avill  now  be  sixteen  or  seventeen 
feet  long,  and  of  sufficient  length  to  bear  as  large  crops 
as  the  vine  should  ever  be  required  to  do.  In  November, 
clean  and  place  the  vines,  and  protect  them  from  frost, 
as  heretofore. 

I  have  never  met  with  any  which  has  detailed  this  mode  of  treatment,  or 
recommended  its  adoption.  I  have  heard  it,  in  conversation,  described  as 
the  'walking-stick  system,'  because  its  principle  consists  in  giving  very 
much  that  appearance  to  the  main  stem,  which  is  always  preserved.  At 
each  autumnal  pruning,  the  whole  of  the  new  wood  is  cut  off  to  within  an 
eighth  of  an  inch  of  the  old  stem.  So  small,  indeed,  is  the  spur  left,  that 
the  growth  of  the  wood  of  the  following  year  nearly  levels  it  with  the 
old  wood.  At  the  point  of  junction  of  this  eighth  of  an  inch  with  the 
stem,  one  or  more  buds  are  developed,  which,  in  the  succeeding  year, 
become  the  shoots  upon  which  the  fruit  is  produced.  The  old  fashioned 
grape-grower  sees  with  dismay,  in  this  system,  all  the  buds  of  the  year 
which  have  grown  and  ripened  under  the  influence  of  a  summer  and 
autumn's  sun,  annihilated  '  at  one  fell  swoop,'  and  stares,  when  told  that  he 
is  to  trust  entirely,  for  his  crop  of  next  year,  to  a  bud  winch  he  can  hardly 
see.  Might  1  ask  your  contributors,  who  delight  in  vine  culture,  whether 
the  success  of  this  plan  depends  upon  the  great  power  working  at  the 
roots, — the  forty  barge  loads  of  manure,  such  as  our  friend  at  Bishop's 
Stortford  supplies  to  the  gluttony  of  his  vines, — and  which  converts  that 
which,  in  ordinary  circumstances,  would  be  at  best  but  a  weak  wood  bud, 
to  the  production  of  the  finest  fruit  ?  Is  tins  mode  of  pruning  likely  to  be 
generally  successful?  There  are,  undoubtedly,  many  advantages  in  it. 
Amongst  others,  it  does  seem  more  consistent  with  nature,  and  with  all  our 
ideas  of  rendering  culture  subservient  to  her  laws,  to  retain  the  main  stem 
of  the  tree  which  furnishes  the  largest  capacity  for  the  flow  of  the  sap  ;  it 
also  enables  us  to  keep  both  fruit  and  foliage  close  under  the  rafters,  and 
thereby  to  secure  the  greater  quantity  of  light  flowing  into  our  houses. 
J.  J." — Gardeners  Chronicle,  1847,  p.  118. 

At  the  exhibition  of  the  London  Horticultural  Society,  in  November 
1847,  grapes  of  the  Black  Hamburgh  and  Muscat  of  Alexandria  varieties, 
from  the  above  vineries,  obtained  the  Knightian  medal,  and  it  was  said  of 
them,  that  "  better  specimens  could  scarcely  have  been  desired." 
6* 


130         THE  CULTURE  OF  THE  GRAPE. 

Fifth  Year. 

Fifth  year,  the  same  general  treatment  is  to  be  pur- 
sued ;  the  leading  cane  must  be  stopped  at  the  top  of  the 
house,  leaving  two  or  three  "of  the  extreme  laterals  to 
grow  a  short  time,  and  stopping  them  at  intervals  of 
four  or  five  days,  the  top  one  first. 

You  may  now  allow  the  vines  to  bear  twenty  pounds 
of  fruit,  and,  as  they  grow  older  and  stronger,  you  can 
increase  the  weight  to  twenty-five  pounds.  I  have  never 
seen  more  than  this  quantity  ripened  on  a  vine,  in  this 
country,  (under  ordinary  circumstances,)  without  injuring 
the  crop  the  year  after.  It  is  true,  we  often  hear  of 
much  larger  crops,  but  my  experience  will  not  warrant 
anything  of  the  kind. 

Remarkable  Vines. — In  England  there  are  two  very 
remarkable  vines,  which  are  said  to  produce,  yearly, 
over  two  thousand  bunches.  One  of  these,  that  at 
Hampton  Court,  I  saw  in  the  summer  of  1S3G;  it 
then  was  bearing  a  crop  of  over  two  thousand  bunches  ; 
they  were,  generally,  small,  however,  and  the  berries 
were  not  large ;  the  man  having  charge  of  the  house 
said  that  it  did  not  look  as  well  as  usual.  In  1846,  a 
gentleman  who  visited  it  describes  the  bunches  as  small, 
but  numerous,  and  looking  well ;  the  roof  of  the  house 
is  covered  with  the  vine  ;  it  is  trained  horizontally,  and 
passes,  two  or  three  times,  the  whole  length  of  the  roof. 
The  pruning  is  on  the  spur  system,  but  a  shoot  is  laid 
in,  wherever  wanted  to  fill  a  vacant  space. 

"  The  vine  at  Hampton  Court  Palace,  which  was 
planted  in  the  year  1769,  has  a  stem  of  thirteen  inches 


THE   CULTURE   OF   THE   GRAPE.  131 

in  girth,  and  a  principal  branch  one  hundred  and  four 
teen  feet  in  length,  which,  in  one  year,  produced  twc 
thousand  and  two  hundred  bunches  of  grapes,  each 
weighing,  on  an  average,  a  pound." — Phillip's  Compa- 
nion to  the  Orchard. 

Of  the  Hampton  Court  vine,  Speechly  says  :  "  "When  1 
saw  this  magnificent  vine  in  17SS,  the  crop  of  grapes  wa: 
moderate,  and  the  bunches,  in  general,  very  small.  Bui 
since  then,  I  have,  from  time  to  time,  been  informed  o: 
its  having  often  produced  most  abundant  crops,  and  o: 
large  and  well-perfected  bunches." 

"  Mr.  Eden  planted  a  vine  of  the  Black  Hambnrgl 
sort,  at  Valentine  House,  Essex,  in  the  year  175S,  whicl 
is  the  parent  of  the  vine  at  Hampton  Court,  and  has  ex 
tended  itself  to  upwards  of  two  hundred  feet  in  length 
being  so  productive  that  it  ripened  two  thousand  bunche. 
of  grapes  in  1819." — Phillip's,  etc. 

"  At  Valentine,  near  Ilford,  in  Essex,  (England,)  th: 
seat  of  the  late  Sir  Charles  Raymond,  there  is  a  vine 
now  growing,  whose  branches  extend  and  furnish  th. 
entire  roof  of  a  pine  stove,  which  is  seventy  feet  Ion; 
by  eighteen  feet  broad.  And,  moreover,  some  of  th 
branches  are  trained  downwards,  and  also  cover  a  grea 
part  of  the  back  wall  of  the  said  building.  The  vine 
which  is  the  Black  Hamburgh,  was  planted  in  the  yea: 
1758,  and  grows  entirely  in  the  inside  of  the  stove.  Tin 
girth  of  the  main  stem,  at  two  feet  from  the  ground,  i.- 
about  thirteen  inches." — Speechly. 

"This  vine  produced  annually  upwards  of  three  hun- 
dred weight  of  fruit,  and,  in  some  seasons,  upwards  o 
four  hundred." — Penny  Cyclopaedia. 


132         THE  CULTURE  OF  THE  GRAPE. 

At  the  entrance  to  Spae's  Garden,  Ghent,  "  is  situated 
an  uncommonly  large  vine,  the  stem,  a  little  above  the 
ground,  measuring  one  foot  nine  inches  in  circumference. 
We  were  assured  that  it  is  more  than  a  hundred  years 
old,  and,  from  its  appearance,  we  could  easily  believe 
that  it  may  have  seen  even  two  centuries." — Uort.  Tour., 
Edinburgh,  1823. 

At  Antwerp,  "our  attention  was  attracted  by  a  very 
large  and  ancient  vine,  apparently  of  the  variety  called 
the  Frankendale,  planted  in  the  centre  of  a  front  wall  of 
a  large  house,  which  it  now  covers.  The  pavement  of 
the  street  reaches  close  up  to  the  stem,  which  is  secured 
from  being  injured  by  carts,  &c.  by  means  of  a  wooden 
box. 

"  At  the  height  of  between  two  and  three  feet  from 
the  ground,  a  branch  had  originally  been  trained,  hori- 
zontally to  each  side,  the  "whole  extent  of  the  house,  or 
about  thirty  feet  in  each  direction.  From  these  horizon- 
tal branches,  which  are  now  very  thick  and  resemble 
trunks,  many  upright  branches  arise,  which  are  trained 
vertically  even  to  the  eaves  of  the  roof,  or  between  thirty 
and  forty  feet  high.  Very  few  bunches  of  fruit  were  to 
be  discovered,  and  it  was  evident  that  the  vine  was  not 
judiciously  pruned." — Hort.  Tour.,  <&g. 

Botanic  Garden,  Amsterdam. — "  In  front  of  the  green- 
house grows  a  large  vine,  about  eighty  years  old,  and 
which  spreads  over  the  roof.  It  is  of  the  Frankenthal 
kind,  and  by  much  the  largest  tree  of  this  variety  which 
we  have  seen,  the  stem  being  two  feet  two  inches  in  cir- 
cumference at  three  feet  from  the  ground." — Hort.  Tour., 
&c. 


THE  CULTURE  OF  THE  GRAPE.         133 

"  In  Northallerton,  in  Yorkshire,  there  is  a  vine  now 
(1789)  growing,  that  once  covered  a  space  containing  one 
hundred  and  thirty-seven  square  yards  ;  and  it  is  judged 
that,  had  it  been  permitted,  when  in  its  greatest  vigor, 
to  extend  itself,  it  might  have  covered  three  or  four  times 
that  area.  The  circumference  of  the  trunk,  or  stem,  a 
little  above  the  surface  of  the  ground,  is  three  feet  eleven 
inches.  It  is  supposed  to  have  been  planted  one  hun- 
dred and  fifty  years,  but,  from  age  and  injudicious  ma-< 
nagement,  it  is  now,  and  has  long  been  in  a  very  declin- 
ing state."— -rjSpeechly. 

"  In  the  town  of  Bridgenorth,  Shropshire,  there  is  a 
vine,  which  has  been  planted  about  sixteen  years,  which 
covers  a  wall  twenty  yards  wide  and  sixteen  yards  high, 
and  had  on  it,  in  November,  1847,  from  two  to  three 
hundred  and  fifty  pounds  of  unripe  grapes." — GarJ. 
Chronicle,  1S17,  p.  731. 

The  vine  at  Cumberland  Lodge,  Windsor  Park,  is  sup- 
posed to  be  the  largest  cultivated  vine  in  the  world.  "In 
1813,  it  bore  a  crop  of  two  thousand  three  hundred  and 
fifty  bunches,  averaging  one  pound  each  ;  the  vine,  at 
that  time,  was  one  hundred  and  thirty-eight  feet  long 
and  sixteen  feet  wide,  and  covered  two  thousand  two 
hundred  and  eight  superficial  feet  of  wall.  It  was  then 
forty  years  old."  This  account  of  the  Cumberland  Lodge 
vine  I  found  in  some  English  publication,  some  years 
since,  but  did  not  minute  where,  as  the  memorandum 
was  made  for  my  use,  without  reference  to  publication. 

Chaptal  says  :  "  I  have  found,  in  the  notes  I  have  re- 
ceived upon  the  age  and  size  of1  the  plant,  that  the  frost, 
which  injured  the  vines  in  the  department  of  Doubs,  in 


184         THE  CULTURE  OF  THE  GRAPE. 

the  autumn  of  1739,  while  the  grapes  were  jet  on  the 
vines,  was  of  such  intensity  as  to  kill  a  remarkable  vine 
of  the  White  Muscat  variety.  This  vine  was  exposed  to 
the  south,  and  protected  from  the  cold  winds  ;  it  was  in 
the  Rue  Poiture,  at  Besancon.  The  age  of  this  vine  was 
unknown,  but  the  stem  was  about  six  feet  in  thickness, 
the  branches  extended  to  about  forty-six  feet  high,  and 
spread  over  a  wall  more  than  one  hundred  and  thirty- 
.tliree  feet.  The  death  of  this  remarkable  vine  caused  a 
painful  sensation  through  the  whole  province." — Cha_ptal, 
Traite  swr  la  Culture  de  la  Vigne,  p.  114. 

It  is  unusual  to  see  a  bunch  of  Black  Hamburgh  grapes 
weighing  more  than  four  pounds.  At  the  exhibition  of 
the  London  Horticultural  Society,  at  Chiswick,  on  the 
9th  of  July,  1836,  there  was  shown  a  very  fine  bunch  of 
this  variety  which  wreighed  eight  pounds  and  six  ounces; 
it  is  mentioned  in  Loudon's  Magazine  as  "  hitherto  un- 
rivalled ;"  see  vol.  12th,  page  411.* 

A  simple  furnace  and  Hue,  to  run  along  the  front  of 
the  house,  even  when  it  is  not  intended  to  force,  is  desi- 
rable, as  a  small  fire  can  then  be  made  in  wet  weather, 
and,  after  the  fruit  is  ripe,  by  keeping  the  air  dry,  you 
will  be  able  to  preserve  the  grapes  sound  a  great  length 
of  time. 

The  fall  pruning  of  the  fourth  year  will  leave  the  vine 
established  at  the  proper  length  at  which  it  may  ever  re- 
main; the  fall  trimming  the  fifth  year,  and  ever  after, 
will  be  the  same  as  that  of  the  fourth, — cutting  the  lead- 
ing cane  back  to  the  dormant  eyes. 

*  I  had  the  satisfaction  of  seeing  this  bunch  of  grapes;  it  probably  is  the 
largest  bunch  of  this  kind  ever  grown. 


THE  CULTURE  OF  THE  GRAPE.         135 

If,  after  a  series  of  years,  the  cane  should  become  too 
long,  it  can  then  be  cut  back  to  the  next  spur  from  the 
top. 


REMARKS    ON   FORCING   THE    VINE. 

"  The  horticulturist,  when  he  steps  into  this  depart- 
ment, aspires  to  the  top  and  mastership  of  his  art.  A 
full  acquaintance  with  what  his  predecessors  knew,  as 
principle, — a  vigilant  attention  to  what  his  contempora- 
ries offer  as  improvements,  with  a  capacity  to  estimate 
new  practices, — a  considerable  personal  share  of  intelli- 
gence, experience,  and  invention, — will  not  more  than 
qualify  him  for  his  profession. 

"  The  term  hot-house,  and  that  of  forcing-house,  are 
not  indiscriminately  applied  to  the  same  description  of 
place  by  practical  men  in  general ;  nor  is  this  a  distinc- 
tion without  a  difference. 

"  A  hothouse  may  be  considered  as  constructed  to  sus- 
tain plants  which  are  too  tender  to  live  in  the  open  air  of 
the  country  in  which  it  is  employed.  A  forcing-house 
may  be  defined  to  bean  artificial  garden  for  plants  which 
will  grow  in  the  open  air,  by  its  aid  to  obtain  a  crop 
sooner  than  the  natural  operation  of  the  seasons  will  ma- 
ture; the  former  is  a  substitute  for  a  given  hot  climate; 
the  latter  is  an  anticipation  of  the  local  summer.  The 
heat  of  the  former  is  permanent  and  more  uniform,  re- 
sembling the  stead}r  elevation  of  temperature  which  pre- 
vails in  the  regions  nearest  the  line ;  that  of  the  latter 
fluctuates  farther  from  a  common  medium  ;  but,  whether 


136         THE  CULTURE  OF  THE  GRAPE. 

raised  or  reduced,  it  is  equally  directed  to  an  imitation 
of  nature's  course  in  some  climate.  The  forcing-house, 
however,  is  frequently  so  assimilated  in  its  construction 
and  economy  to  the  hothouse,  on  account  of  the  culture 
requisite  for  plants  of  a  mixed  nature,  that  the  difference 
vanishes.  But  both  the  separation  and  the  interchange 
may  be  accounted  for  by  the  nature  of  any  given  plant. 
Thus  the  cherry  will  ripen  its  fruit  perfectly  in  the  open 
air;  the  forcing-house,  for  the  cherry,  is  far  removed 
from  the  hothouse.  Few  kinds  of  the  grape,  however 
favored  by  aspect  and  shelter,  come  to  maturity  under 
the  influence  of  our  natural  summer  (the  climate  of  En- 
gland) ;  and  most  of  the  sorts  which  are  forced  would 
never  ripen  under  it ;  the  grape  forcing-house  and  the 
hothouse  are,  therefore",  convertible  things." — Encyclo- 
jpcedia. 

If  it  be  intended  to  winter-force,  you  must  not  com- 
mence the  process,  the  first  year,  before  the  first  of 
March ;  the  second  year,  you  may  begin  the  middle  of 
February ;  the  third  year,  the  first  of  February,  and  so 
on,  fifteen  days  earlier  eveiy  year,  until  you  reach  the 
first  of  December ;  beyond  this  you  can  hardly  go,  as 
this  allows  only  time  to  prune  and  clean  the  vine  after  it 
has  gone  into  rest. 

The  first  of  March  is  recommended  as  the  best  time 
to  commence  fire-heat  for  the  main  cnyp  of  grapes  ;  this 
can  hardly  be  considered  as  forcing ;  it  is  a  simple  pro- 
tection and  aid  to  the  natural  growth,  and  as  heavy  if 
not  larger  crops  can  be  matured  as  in  a  cold  house. 

In  a  -house  that  is  forced  in  December  or  January, 


THE  CULTURE  OF  THE  GRAPE.         137 

every  year,  ten  pounds  of  grapes  are  quite  as  much  as 
each  vine  will  perfect,  on  an  average  of  years. 

Before  making  the  fires,  the  border  must  be  attended 
to  ;  if  it  was  covered  in  the  autumn  with  coarse  litter  or 
leaves,  as  directed,  it  should  now  have  a  quantity  of  fresh 
strawy  stable  manure  added,  and  well  mixed  with  the 
litter ;  cover  the  w7hole  border  to  the  depth  of  eighteen 
inches,  and  protect  this  from  the  cold  rain  and  snow  with 
boards ;  this  will  effectually  prevent  the  frost  from  pene- 
trating to  the  roots.  The  management  of  the  vine  will 
be  the  same  as  directed  for  the  cold  house ;  the  pruning, 
thinning,  and  training  must  all  be  done  in  the  same  man- 
ner. Forcing,  earlier  than  the  first  of  March,  is  attend- 
ed with  much  more  risk  of  failure ;  the  expense  and 
trouble  are  more,  and  these  are  all  increased  in  propor- 
tion as  you  begin  before  this  time,  and  the  amount  of 
fruit  which  a  vine  is  able  to  mature  is  diminished  in  a 
similar  ratio. 


DIRECTIONS    FOE    MANAGING   THE    FOKCING-HOUSE. 

Commence  forcing  your  house  with  a  temperature  of 
40°  at  night,  60°  by  day ;  admit  air  freely  when  the  sun 
shines ;  upon  the  furnace  and  the  flues,  place  pans  of 
water ;  the  vines  should  be  kept  in  a  horizontal  position 
until  they  are  pushing  strong ;  syringe  or  wet  them  re- 
peatedly during  the  day,  and  keep  the  air  of  the  house 
moist  by  watering  the  floor.  After  ten  days,  raise  the 
temperature  to  45°  by  night,  65°  by  sunshine ;  continue 
to  keep  the  house  moist  until  the  vines  have  all  broken 


138         THE  CULTURE  OF  THE  GEAPE. 

well,  and  have  been  put  up  to  the  trellis,  when  you  can 
lessen  gradually  the  watering ;  let  the  pans  of  water,  on 
the  furnace  and  flue,  he  constantly  filled  while  the  grapes 
are  growing ;  after  they  begin  to  color,  lessen  the  num- 
ber of  pans  of  water  gradually,  and  the  moisture  of  the 
house,  and  ripen  off  the  fruit  in  a  dry  atmosphere. 

Vines  do  not  appear  to  be  seriously  injured  by  bleed- 
ing, however  severe  this  may  be.  The  only  effect  from 
it,  which  I  have  been  able  to  discover,  is  a  tendency  to 
retard  the  pushing  of  the  buds,  and,  on  long  canes  or 
spurs,  the  causing  of  the  last  eye  to  be  blind.  It  cannot 
be  of  any  advantage  to  the  vine,  that  is  certain,  and  it 
should  be  guarded  against  by  early  pruning. 

In  the  Gardeners'  Chronicle  for  1848,  page  771,  there 
is  an  account  of  vines  which  had  been  winter-forced,  and 
which  had  ripened  a  crop  of  fruit ;  as  it  was  intended  to 
remove  the  vines,  the  causing  them  to  bear  a  second 
crop  was  attempted ;  to  effect  this,  the  vines  were  severe- 
ly primed  the  first  of  May  ;  they  bled  excessively  ;  not- 
withstanding this,  the  buds  broke  well,  and  ripened  the 
fruit  in  October.  The  wood,  also,  was  well  ripened, 
round,  and  firm,  with  full  eyes,  and,  so  well  did  it  ap- 
pear, that  the  idea  of  throwing  away  the  vines  was 
abandoned.  They  had  previously  been  troublesome  from 
over-luxuriance. 

In  ten  days  more,  raise  the  temperature  to  50°  or  55° 
at  night,  and  by  day,  when  cloudy,  to  65°,  or,  when  the 
sun  shines,  to  75°.  This  temperature  should  be  gradual- 
ly raised  at  night  until  the  grapes  are  in  bloom,  when 
the  heat  should  be  as  equal  as  possible,  70°  at  night,  75° 
or  80°  by  day,  when  the  sun  shines.     Do  not  let  the 


THE  CULTURE  OF  THE  GRAPE.         189 

temperature  of  the  house,  by  artificial  means,  rise  above 
70°  in  this  stage  of  forcing. 

In  May  and  June,  we  often  have  some  very  hot  days, 
with  a  bright  sun  and  dry  air,  the  temperature  in  the 
open  air  80°  or  90°,  and  even  higher ;  in  such  weather, 
}tou  cannot  prevent  the  heat  of  the  house  rising  to  over 
100°  ;  if  the  air  should  be  very  dry,  it  would  burn  the 
leaves,  and  injure  them  more  to  have  all  the  lights  and 
doors  thrown  wide  open,  than  a  greater  degree  of  heat 
with  proportionate  moisture  would  do. 

The  shrivel  in  grapes  is  caused,  frequently,  by  too 
large  a  crop  ;  sometimes  by  too  much  moisture  at  the 
roots,  and  often  by  a  sudden  change  of  air,  or  too  low  a 
temperature ;  the  best  preventive  for  the  two  latter 
troubles  is  a  constant  free  circulation  of  warm  air.* 

In  the  management  of  your  house,  aim  to  imitate  na- 
ture, by  a  regular  increase  of  heat,  as  in  spring. 

Early  in  October,  you  may  cut  back  the  spurs  to  twro 
eyes,  if  you  think  the  wood  is  not  ripening  well ;  be 
careful  and  do  not  cut,  or  otherwise  injure,  the  remain- 
ing eyes,  or  their  leaves  ;  this  will  admit  more  sun  to  the 
house,  and  promote  a  free  circulation  of  air,  and 
strengthen  the  eyes  retained. 

In  wTinter,  the  mercury,  in  the  open  air,  frequently 
falls  to  zero,  and  sometimes  six  and  ten  degrees'  below, 
with  a  high  wind  blowing  at  the  same  time. 

In  January,  February,   and  the  early  part  of  March, 
for  weeks  together,  it  will  be  found,  during  the  night, 
ranging  from  ten  above,  down  to,  zero.     In  such  a  cli- 
mate, a  powerful  and  steady  heat  is  necessary. 
*  See  Remarks  on  Shrivel. 


140         THE  CULTURE  OF  THE  GRAPE. 

The  boiler  and  pipe  to  circulate  hot  water  around  the 
house,  on  the  level  principle,  together  with  the  furnace 
and  flue,  are  recommended  as  the  best  and  safest  heating 
apparatus.  A  furnace  and  flue  will  not  heat  more  than 
twenty-five  feet  of  a  grapery  that  is  forced  in  the  winter 
months,  and,  for  any  additional  length  of  the  house, 
other  furnaces  must  be  added,  in  the  like  proportion,  or 
the  hot  water  apparatus  substituted.'- 

The  following  is  a  memorandum  of  the'  regulation  of 
the  heat,  with  the  dates  on  which  the  different  operations 
were  performed,  in  a  house  forced  in  the  winter. 

November. — The  vines  were  pruned ;  every  alternate 
spur  was  cut  at  one  eye  to  fruit ;  the  others  were  cut 
close,  as  there  were  more  spurs  than  the  strength  of  the 
vine  would  admit  of  fruiting  the  coming  season. 

When  the  vines  were  not  of  sufficient  length  for  the 
rafters,  we  retained  as  much  of  the  new  cane  as  was  re- 
quired, or  as  the  strength  of  the  vine  would  allow. 

The  loose  bark  was  rubbed  off,  and  the  vines  painted 
over  with  the  composition  of  soap  and  sulphur. 

The  border  was  covered  with  litter. 

The  first  of  December,  the  vines  were  placed  in  a 
horizontal  position,  near  the  front  of  the  house,  and  cov- 
ered with  Russia  mats  ;  those  on  the  back  of  the  house 
were  laid  down  and  covered  in  the  same  manner.  From 
this  date  it  is  not  unusual  for  the  cold  to  be  occasionally 
severe,  the  mercury  falling  to  near  zero  ;  when  this  is  the 
case,  sufficient  fires  must  be  made  to  keep  a  temperature 
of  28°  to  32°  by  night. 

*  The  Polmaise  System,  and  the  manner  of  building  the  furnace,  are 
described  under  the  head  of  Furnaces,  &c. 


THE  CULTURE  OF  THE  GRAPE.         1-11 

December  20th. — The  fires  were  made,  and  forcing 
commenced ;  the  temperature  of  the  house  was  kept  at 
40°  at  night,  60°  by  day ;  fresh  stable  manure  was  put 
on  the  border,  and  well  mixed  with  the  litter  already 
there  ;  the  vines,  and  the  floor  of  the  house,  were  repeat- 
edly watered,  and  pans  of  water  placed  on  the  furnace 
and  flues ;  this  temperature  was  kept  up,  and  the  water- 
ing continued,  until — 

January  1st,  1S47, — when  the  temperature  was  raised 
to  45°  at  night,  65°  by  day,  and  air  freely  admitted, 
when  the  sun  shone  ;  wetting  the  house  and  vines  con- 
tinued. 

January  5th. — The  temperature  was  raised,  at  night,  to 
50°;  by  clay,  if  cloudy,  to  65°;  when  the  sun  shone,  to 
70°,  with  plenty  of  air  admitted,  and  the  pans  of  water 
daily  replenished.     This  heat  was  continued  to — 

January  10th, — when  at  night,  the  temperature  was 
kept  at  50°  to  55°  ;  by  clay,  if  cloudy,  65°  ;  when  the  sun 
shone,  75°,  with  air ;  the  top  windows  were  let  down, 
everv  other  light,  three  or  four  inches  in  the  morning, 
and,  as  the  heat  increased,  more  air  was  gradually  ad- 
mitted. 

When  the  house  became  quite  warm  with  sun  heat, 
the  front  lights  were  opened  a  little.  The  sun  has  so  lit- 
tle force  at  this  season,  and  the  clays  are  so  short,  that  I 
have  found  it  unnecessary  to  open  the  front  lights,  and 
do  not  advise  it  being  done  before  March,  and.  then  only 
to  a  small  extent ;  the  top  lights  being  sufficient  for  ven- 
tilation. In  very  cold  days,  and  with  a  bright  sun  shin- 
ing, the  windows  were  not  opened  more  than  four  inches  ; 
watered  the  house  freely  in  mild  weather,  giving  less  in 


142         THE  CULTURE  OF  THE  GRAPE. 

very  cold  ;  the  pans  of  water  were  kept  full.  This  treat- 
ment was  continued  to — 

January  20th, — when  the  temperature,  in  cloudy 
weather,  was  raised  to  70°  by  day  ;  during  the  night, 
and  on  sunshiny  days,  the  same  as  from  the  tenth  in- 
stant ;  and  this  was  continued  to  February. 

The  vines,  near  the  furnace,  were  all  pushing,  both 
sets  at  the  same  time,  those  planted  on  the  outside  of  the 
house,  and  those  on  the  inside.  The  mercury,  in  the 
open  air,  last  night,  was  at  zero  ;  in  the  house,  at  9, 
P.M.,  it  was  55° ;  at  7,  A.M.,  48°,  with  as  large  fires  as 
the  furnace  would  allow. 

January  25th. — ISTine  of  the  vines,  which  were  nearest 
to  the  furnace,  were  tied  to  the  rods. 

January  27th. — Put  up  sixteen  more. 

February  1st. — The  temperature,  at  night,  was  kept  at 
55°  to  65°  ;  by  day,  and  when  cloudy,  70°  to  75°  ;  by 
sunshine,  75°  to  85°,  giving  air  as  above  ;  and  this  tem- 
perature was  continued  until  the  blossom  was  over ;  the 
remaining  vines,  on  the  front  of  the  house,  were  taken 
up  and  secured  to  the  rods. 

February  2d. — The  vines,  on  the  back  of  the  house, 
were  tied  to  the  trellis  ;  some  of  the  shoots,  on  the  vines 
near  the  furnace,  were  two  feet,  and  some  three  feet 
long;  they  were  cut  back  to  one  eye  beyond  the  fruit. 

February  10th. — Rubbed  out  all  but  one  shoot  on  each 
6pur,  where  it  had  not  been  done  before  ;*  the  spurs 
which  were  cut  close  have  generally  pushed,  from  dor- 

*  This  can  be  done  as  soon  as  the  shoots  are  one  inch  long,  shortly  alter 
the  canes  arc  put  up. 


THE  CULTURE  OF  THE  GRAPE.         143 

mant  eyes  at  their  base,  from  two  to  six  shoots,  and  most 
of  the  shoots  had  fruit  bunches  * 

February  15th. — First  blossoms  opened  to-day  on  three 
of  the  vines  ;  shortened  back,  and  tied  out  to  the  rods, 
the  side  shoots  on  several  vines. 

February  21st. — Blossoms  have  opened  on  the  eight 
vines  nearest  the  furnace,  and,  on  the  two  first,  the  berries 
are  swelling  off;  continued  to  stop,  and  to  tie  up,  and  to 
thin  out,  any  of  the  shoots  that  are  not  wanted. 

March  1st. — The  temperature,  at  night,  wa^  kept  at 
60°  to  70°  ;  by  day,  when  cloudy,  70°  to  75°  ;  by  sun- 
shine, 80°  to  90° ;  as  much  air  admitted  as  could  be, 
with  safety,  allowed ;  began  to  thin  some  bunches  on 
three  vines  ;  ten  vines  were  in  blossom  on  the  front,  and 
four  on  the  back  of  the  house. 

March  10th. — More  than  half  the  vines  were  in  blos- 
som, and  the  grapes  thinned  on  eight  vines;  the  laterals 
on  the  spurs  were  cut  back  to  one  eye,  and  this  check  was 
repeated  as  they  required  it.  I  advise  the  cutting  out  of 
the  laterals,  situated  between  the  fruit  and  the  main  stem, 
allowing  those  only 'to  grow  that  are  beyond  the  bunch, 
and  these  should  be  stopped  at  one  eye  every  ten  or  four- 
teen days,  as  they  may  grow  with  more  or  less  vigor 
during  the  season. 

March  15th. — Temperature  the  same  as  from  the  first 
of  the  month ;  have  been  thinning  the  grapes  the  past 
fortnight ;  they  are  now  finished,  for  the  first  time,  and 
the  earliest  vines  have  been  thinned  two  or  three  times.f 

*  The  tendrils  should  be  cut  smoothly  out  when  they  first  appear. 
f  The  shoulders  of  very  large  bunches  (the  Syrian)  always  require  to  bo 
spread  out  and  supported  by  strings,  to  permit  a  free  circulation  of  air. 


144-         THE  CULTUEE  OF  THE  GRAPE. 

April  1st. — Temperature  the  same  as  in  March  ;  from 
day  to  day  have  been  examining  and  thinning  the  berries, 
when  it  was  found  necessary. 

April  10th. — The  first  grapes  began  to  color,  near  the 
furnace,  this  day.     Temperature  as  above. 

April  20th.— The  Zinfindal,  Early  Black  July,  and 
Grizzly  Frontignan  coloring  ;  the  Pitmaston  "White  Clus- 
ter nearly  ripe,  and  the  Chasselas  Bar  Sur  Aube  chang- 
ing color. 

May  1st. — The  temperature,  at  night,  70°  ;  by  day,  if 
cloudy,  75°  to  80°  ;  by  sunshine,  85°  to  95°,  with  air 
freely  admitted.  The  first  Black  Hamburgh  grapes  begin 
to  color ;  the  pans  of  water  were  removed  from  the  fur- 
nace and  from  the  flue,  where  the  grapes  have  colored, 
or  are  nearly  ripe  ;  the  bunches  were  examined,  and  all 
defective  berries  cut  out ;  all  thinning,  for  the  season, 
was  now  finished. 

May  10th. — The  grapes  were  ripe  on  the  first  five  vines ; 
part  of  the  fruit,  from  Chasselas  Bar  Sur  Aube,  Zinfindal, 
Early  Black  July,  Pitmaston  "White  Cluster,  and  Grizzly 
Frontignan,  has  been  gathered  ;  more  of  the  pans  of 
water  were  removed  from  the  Hue. 

May  20th. — Cut  Black  Hamburgh  grapes  fully  ripe ; 
the  grapes  were  all  ripening  in  every  part  of  the  house, 
and  have  colored  well ;  all  the  pans  of  water  are  now 
removed,  and  the  house  kept  as  dry  as  possible. 

June  1st. — The  weather  now  beins  warm,  the  making 
of  fires  was  omitted,  excepting  in  wet  weather,  when 
small  fires  were  made  in  the  daytime,  and  the  house  was 
opened  for  ventilation. 

June  10th. — Half  the  crop  was  fully  ripe,  and  the  re- 


THE  CULTURE  OF  TEE  GEAPE.         145 

sidue  colored.  After  the  grapes  were  all  cut,  tlie  sashes 
were  kept  open  night  and  day,  and  they  should  be  con- 
tinued so  until  cool  weather,  when  it  will  be  best  to  close 
the  sashes  and  doors  at  night,  to  exclude  hard  frosts. 

In  July,  there  is  every  probability  that  the  red  spider 
may  appear  on  the  vines  of  a  house  that  has  been  winter- 
forced  ;  to  destroy  them,  syringe  the  vines  in  th.e  after- 
noon frequently,  and  dust  sulphur  all  over  them  ;  if  this 
does  not  kill  them,  wet  the  flues  and  the  floor  of  the 
house  thoroughly,  and  dust  both  of  them  well  with  the 
sulphur  ;  make  a  fire  in  the  furnace  to  cause  the  sulphur 
to  send  out  strong  fumes ;  you  may  melt  it,  but  by  no 
means  allow  it  to  burn ;  shut  up  the  house  close,  and 
give  it  a  good  steaming ;  open  it  early  in  the  morning ; 
this  should  be  done  in  the  afternoon,  before  the  sun  has 
ceased  to  shine  upon  the  house. 


GRAPES   IN   POTS. 

Grapes  may  be  grown  successfully  in  pots,  proper  at- 
tention being  paid  to  watering  them ;  doing  this  judi- 
ciously is  the  most  difficult  part  of  the  process,  as  they 
require  an  ample  supply  of  moisture,  and  water  in  ex- 
cess will  cause  the  spongioles,  around  the  sides  of  the 
pot,  to  decay,  and,  if  this  happens,  the  crop  of  fruit  will 
fail.  The  soil  should  be  rich  ;  sods  well  rotted,  leaf 
mould,  and  old  cow-manure,  with  a  small  quantity  of 
fine  charcoal  and  lime  rubbish,  will  form  an  excellent 
compost  for  this  purpose.  Air-slacked  lime,  or  leached 
ashes,  can  be  used  instead  of  the  rubbish,  if  more  con- 


146         THE  CULTURE  OF  THE  GRAPE. 

venient.  These  materials  should  be  mixed  together  a 
few  weeks  before  using,  and  in  these  proportions:  sods, 
three  parts ;  leaf  mould,  two  parts ;  cow-clung,  two 
parts  ;  rubbish,  or  leached  ashes  and  charcoal,  one  part. 
There  should  be  one  or  two  inches  of  broken  pots,  stones, 
or  shells,  at  the  bottom,  for  drainage.  A  vine  in  a 
twelve-kich  pot  may  mature  from  five  to  ten  bunches. 
I  prefer  a  wooden  box,  or  the  half  of  a  large  keg,  as  the 
soil  is  less  liable  to  dry  and  form  into  a  lump  ;  when  this 
is  the  case,  the  water  is  very  apt  to  run  away  by  the 
sides  of  the  pot,  between  these  and  the  soil,  leaving  the 
middle  of  the  soil  perfectly  dry.  In  the  autumn,  after  a 
vine  has  fruited,  it  should  be  taken  out  of  the  put  and 
the  soil  shaken  from  the  roots  ;  with" a  sharp  knife,  prune 
back  the  longest  of  these,  and  repot  in  fresh  compost. 
During  the  winter,  they  must  be  kept  from  the  frost,  and 
the  only  care  necessary  will  be  to  see  that  the  soil  has 
just  enough  moisture  to  prevent  the  roots  from  drying 
up.  The  next  summer  they  must  not  be  fruited,  but 
proper  care  must  be  bestowed  upon  them  that  they  may 
produce  good  bearing  wood  for  the  year  after. 

Yines  grown  by  single  eyes,  or  such  as  would  be  used 
for  the  border,  are  suitable  for  planting  in  pots.  You 
may  force  these  vines  to  advantage  as  early  as  iNovem- 
ber,  if  you  have  a  proper  temperature. 

Liquid  manure  may  be  given  when  the  grapes  com- 
mence swelling  off.  This  may  be  made  as  detailed  in 
the  experiments  on  the  roots  of  the  vine  in  bottles,  and 
any  of  those  may  be  selected  for  use,  as  is  most  conve- 
nient, or  as  may  be  thought  best.  If  guano  is  used,  four 
pounds  to  thirty-three  gallons  of  water  is  quite  strong 


THE  CULTURE  OF  THE  GRAPE.  147 

enough.  A  writer  in  the  Gardener's  Chronicle  says,  four 
pounds  to  twelve  gallons  ;  another,  one  pound  to  one 
gallon. 

You  may  train  and  prune  the  vines  by  any  of  the 
plans  given  for  the  house. 


RETARDING   HOUSE. 

The  retarding  house  should  be  built  upon  the  same 
plan  as  the  forcing  house ;  it  is  not  necessary  that  it 
should  be  so  wide,  or  so  high  on  the  back.  [This  was 
written  for  the  first  and  second  editions  of  this  work; 
the  remarks  following  are  now  added.]  Experience 
convinces  me  that  fine  grapes  may  be  grown  in  a  house 
of  quite  small  dimensions,  yet  as  a  general  thing,  the 
largest  structures  will  be  more  certain  to  yield  the  finest 
fruit.  For  the  retarding  house  in  particular  this  remark 
should  have  weight.  This  building  should  be  above  the 
sills,  16  feet  high  on  the  back  wall  ;  5  feet  on  the  front, 
2h  feet  to  be  solid  next  the  sill,  2|  glass  :  windows  should 
be  hung  so  as  to  air  the  house.  The  width  from  the 
front  to  the  back  sill  should  be  from  10  to  12  feet.  These 
dimensions  will  give  a  steep  roof,  shedding  the  rain  and 
moisture  readily,  and  admitting  the  full  strength  of  the 
sun's  rays  on  to  the  vines  when  most  wanted,  in  October, 
November,  and  December. 

The  pruning  and  training  of  the  vine  may  be  the  same 
as  in  the  cold  house  ;  remembering  always,  that  the  closer 
the  pruning,  the  sooner  the  bud  will  burst  in  spring,  and 
consequently  ripen  its  fruit ;  the  reverse  is  the  case  with 


148         THE  CULTURE  OF  THE  GRAPE. 

lono*  spur  or  cane  trimming ;  the  latter  is  consequently 
to  be  pursued  to  the  greatest,  extent,  which-  the  future 
welfare  of  the  vines  will  admit  of.  The  thinning  of  the 
berries  will  be  performed  later  than  in  any  other  house, 
and  care  should  be  had  that  it  is  thoroughly  done,  and 
more  severely  than  in  any  other  way  of  growing  them. 

Early  in  March,  the  sun  must  be  excluded  from  the 
house  ;  this  can  be  done  by  spreading  sails,  or  mats,  over 
the  glass ;  the  doors  and  lights  must  be  open  day  and 
night,  when  the  temperature  is  above  freezing. 

In  May,  when  the  vines  push  their  buds,  the  covering 
must  be  removed  from  the  glass  ;  keep  the  temperature 
as  low  as  possible,  night  and  day,  during  the  summer ; 
the  end  of  May,  or  early  in  June,  the  vines  should  be 
put  to  the  rods,  or  trellis. 

Early  in  July,  the  grapes  will  be  in  blossom ;  apply 
the  sulphur  now  to  the  floor  of  the  house,  and  observe 
the  vines  carefully  during  this  and  the  next  month  ;  if 
the  mildew  appear  on  the  wood,  fruit,  or  foliage,  shut  the 
house  at  night,  and  apply  more  sulphur.  Never  allow  it 
to  remain  on  the  fruit;  if,  by  accident,  any  should  get 
on,  brush  it  off  immediately, — opening  the  house  by  day, 
as  in  any  grapery.  Early  in  August,  the  grapes  will  re- 
cpire  to  be  thinned. 

In  October,  when  the  nights  become  cool,  close  the 
doors  and  windows,  {wlicre  it  has  not  been  done  before 
on  account  of  mildew,)  giving  as  much  air,  and  keeping 
as  low  a  temperature,  {when  the  sun  shines,)  by  day,  as 
possible. 

In  November,  small  fires  must  be  made  and  kept  up 
in  the  night-time,  and  in  cloudy  weather. 


THE  CULTURE  OF  THE  GRAPE.         149 

111  the  retarding  house,  where  you  cannot  prune  the 
vines  early,  and  the  close-spur  system  is  pursued,  it  is 
best  to  disbud  them ;  to  do  this,  a  sharp  knife  is 
necessary,  cutting  out  every  eye  but  the  lower  one  on  the 
spur,  being  careful  not  to  destroy  the  leaf;  this  will 
throw  all  the  strength  of  the  shoot  into  the  eye  which  is 
to  produce  the  fruit  the  coming  season.  Care  must  be_ 
had  not  to  perform  this  too  early  in  the  autumn ; 
Xovember,  probably,  is  the  best  time  ;  if  done  before  the 
vine  is  nearly  at  rest,  there  might  be  danger  of  breaking 
the  eye. 

The  fruit  will  be  ripe  the  last  of  November  and  in 
December  ;  after  which,  the  house  must  be  kept  as  dry 
as  possible,  having  sufficient  fires  to  keep  out  the  frost. 

After  the  fruit  and  foliage  are  off,  prune  the  vines,  and 
protect  them  from  the  frost. 

[For  an  extended  List  of  Yines,  see  page  297.] 

PROPAGATING   NEW   RINDS   PROM   SEED. 

If  the  trial  to  produce  new  sorts  be  persevered  with 
in  all  sections  of  this  country,  unquestionably,  varieties 
will  be  produced  that  will  be  hardy,  and,  at  the  same 
time,  free  from  the  hard  pulp  and  foxy  flavor,  that 
render  the  American  sorts,  in  the  opinion  of  most  peo- 
ple, inferior  to  the  European. 

The  Isabella,  and  generally  the  kinds  that  withstand 
our  climate  in  Massachusetts,  blossom  fourteen  days 
earlier  than  the  Chasselas,  or  Early  Black  July.  The 
Muscat  of  Alexandria  is  a  few  days  later  still  in  flower- 
ing.    To  remedy  this  difficulty,  and  to  obtain  the  differ- 


150         THE  CULTURE  OF  THE  GRAPE. 

ent  kinds  in  flower  at  the  same  time,  resort  must  be  had 
to  retarding  the  former  by  some  process  of  shading  or  of 
promoting  the  flowering  of  the  European  sorts  by  pro- 
tecting them  with  glass,  or  some  other  covering,  or  the 
farina  may  be  saved  in  a  tin  box,  or  glass  buttle,  from 
the  grapery  until  the  vines  are  in  bloom.  I  have  an 
Isabella  in  the  grapery  growing  principally  for  the  pur- 
pose of  impregnation,1  and  I  may,  one  of  these  days,  pro- 
duce something  new  from  it.  This  difference  of  the 
flowering  calls  in  question  the  accounts  of  seedlings  hav- 
ing been  the  result  of  a  natural  cross  between  our  native 
sorts  and  foreign  ones ;  under  usual  circumstances,  it 
could  not  have  taken  place. 

"  Mr.  Van  Mons  added  a  remark  which  we  do  not  re- 
collect to  have  met  with  in  horticultural  writings,  that, 
by  sowing  the  seeds  of  new  varieties  of  fruits,  we  may 
expect  with  much  greater  probability  to  obtain  other 
new  kinds  of  good  quality,  than  by  employing  the  seeds 
of  the  best  old  established  sorts." — Hort.  Tour.,  Edin- 
lurgh,  1823. 

The  Van  Mons  theory  is,  that,  when  the  seed  of  a 
new  variety  of  fruit  has  been  planted,  there  is  less  lia- 
bility to  return  to  the  wild  state,  than  when  the  seed  of 
an  old  variety  has  been  used,  and  he  advises  the  sowing 
the  first  seeds  of  the  newest  varieties  of  fruits,  as  the 
surest  method  of  producing  kinds  more  and  more  ex- 
cellent. 

Seeds  matured  by  the  most  healthy  and  vigorous  plants 
are  presumed  to  be  the  best  for  planting,  to  obtain  new 
kinds.  The  applying  the  pollen,  or  farina,  of  one  va- 
riety to  the  pistil,  or  stigma,  of  another,  is  the  surer  me- 


THE  CULTURE  OF  THE  GRAPE.         151 

thocl  of  proceeding  to   obtain  new  sorts  in  the  shortest 
time  ;  and  this  is  called  hybridizing. 

FLOTVER  OF  THE    GRAPE.* 

To  do  this  properly,  the  bunch  to  be  acted  on  should 
be  thinned,  of  three  quarters  of  the  buds  ;  the  lower  part 
should  be  cut  away  entirely  (immediately  before  inflor- 
escence) ;  the  strongest  buds  always  to  be  left. 

Obseiwe  them  closely,  and,  as  soon  as  the  flowers  open, 
with  sharp  scissors  clip  the  anthers,  being  careful  not  to 
injure  the  pistil  ;  with  a  soft  brush,  apply  the  pollen 
from  the  kind  to  be  used  in  impregnation,  or,  the  whole 
bunch  which  is  to  furnish  the  pollen  may  be  cut  from 
the  vine,  and  gently  rubbed  or  applied  to  the  bunch,  by 

*  Tho  left  hand  figure  is  a  magnified  representation  of  the  bud  of  the 
grape ;  the  middle  one  is  the  blossom.  The  change  from  the  bud  to  the 
blossom  is  usually  rapid,  and  takes  place  about  30  to  40  days  alter  the 
shoot  appears  in  the  spring  which  bears  the  fruit.  This  bud  'which  forms 
the  blossom  consists  of  a  covering,  or  cap,  and  the  embryo  berry  with  five 
anthers,  which,  when  the  time  for  inflorescence  has  come,  is  raised,  or 
by  the  anthers,  and  the  wind  blows  this  cap  free. 

The  third  is  the  blossom,  or  embryo  grape,  with  the  anthers  clipped  and 
deprived  of  their  farina  ;  on  the  top  of  the  embryo  is  the  pistil ;  upon  this 
is  to  be  placed  the  farina,  or  pollen,  of  the  male  plant ;  when  this  is  done, 
impregnation  takes  place,  and  the  embryo  rapidly  swells  off.  If  the  oper- 
ation has  not  been  effectual,  the  berry  will  remain  as  it  is.  When  tho 
grape  has  attained  one  third  or  one  half  of  its  size,  it  remains  stationary 
two  or  three  weeks,  and,  at  this  time,  it  is  perfecting  the  seed.  When  this 
is  done,  the  fruit  begins  growing  again  ;  thus  it  appears  the  seed  will  vege- 
tate, even  if  the  fruit  does  not  ripen  sufficiently  to  be  eatable. 


152         THE  CULTURE  OF  THE  GRAPE. 

frequently  striking  them  together  on  every  side.  This 
should  be  repeated  several  days,  until  it  is  evident  the 
fruit  is  all  impregnated  ;  a  fresh  bunch,  with  the  pollen  in 
a  suitable  condition,  must  be  had  at  each  operation.  The 
pollen  must  be  dry,  and  in  a  falling  condition,  to  be  fit  for 
the  purpose.  If  your  vines  are  so  situated  that  a  branch  to 
be  acted  upon  can  be  brought  into  contact  with  the 
branch  of  another  kind,  and  the  bunches  interlaced,  this 
will  be  a  good  method  of  proceeding, — cutting  away  the 
male  part  of  the  blossom  from  the  kind  that  is  to  ripen 
the  seed  for  the  new  kinds. 

To  obtain  hardy  grapes,  in  new  varieties,  I  should  re- 
commend the  Catawba,  or  the  Isabella,  to  be  impregnated 
with  the  Frontignan,  the  Black  July,  the  Golden  Chas- 
selas,  the  Pitmaston  "White  Cluster,  the  Black  Ham- 
burgh, and  Esperione ;  a  hybrid  from  any  of  these  would 
probably  be  a  grape  ripening  in  less  time  than  the  first  two. 

To  obtain  varieties  for  the  glass-house  :  the  Muscat  of 
Alexandria  to  be  impregnated  with  any  of  the  kinds 
that  ripen  their  fruit  in  a  shorter  time.  A  hybrid  from 
any  of  these  would  probably  have  the  musk  flavor,  in 
some  degree  ;  if  the  object  be  to  avoid  this,  some  two  of 
the  kinds  free  from  this  flavor  must  be  selected.  The 
Esperione  and  Black  Hamburghs,  being  always  good 
setters,  are  the  best  for  the  male  plants.  The  Golden 
Chasselas,  a  very  beautiful  fruit,  but  often  setting  poorly, 
would  make  a  suitable  kind  to  be  acted  upon.  The 
August  Muscat,  being  very  early,  could  be  used  as  a 
female  also.  This  variety  might  be  used  with  the 
American  sorts,  with  a  prospect  of  producing  a  plant 
that  would  be  both  hardy  and  speedy  in  ripening  the 


THE  CULTURE  OF  THE  GEAPE.  153 

fruit.  The  Scnppernong,  "bearing  fruit  only  a  few  berries 
in  a  bunch,  is  objected  to  as  a  parent  for  a  new  sort  for 
the  greenhouse  on  that  account. 

If  Mr.  Van  Mons's  system  of  producing  new  kinds  by 
seeds  from  wildlings  be  attempted,  it  would  be  best  to 
try  seed  from  all  kinds,  the  very  small,  as  well  as  the 
good-sized  berries. 

Insects. — In  Massachusetts,  there  are  but  few  insects 
that  feed  upon  the  grape  leaf.  The  rose  bugs,  the  past 
year  or  two,  have  been  troublesome,  and,  in  some  sec- 
tions of  the  United  States,  they  are  very  much  so ;  being 
sometimes  so  numerous  as  to  eat,  in  a  few  days,  every 
cluster  of  fruit  buds,  or  of  blossoms,  upon  the  vine. 
The  most  effectual  method  of  destroying  them  is  by 
hand  ;  covering  them  (when  wet  with  dew  in  the  morn- 
ing,) with  wood  ashes,  or  lime  is  said  to  answer,  repeat- 
ing the  application  two  or  three  times.  Spreading  a 
cloth  over  the  vine,  and  filling  the  space  around  under 
this  with  tobacco  smoke,  will  cause  them  to  fall,  when 
they  can  be  destroyed  by  pouring  suds  made  from  whale- 
oil  soap  upon  them.  When  the  grape  is  grown  on  a 
small  scale,  and  the  rose  bugs  destroy  the  blossom,  cover- 
ing the  bunch  with  a  gauze  bag  will  be  found  effectual  in 
staying  their  ravages. 

The  large  green  worm  (commonly  called  the  potato 
worm,)  is,  in  some  localities,  very  injurious  later  in  the 
season  ;  when  in  large  numbers,  it  is  such  a  voracious 
creature  it  will  soon  eat  all  the  foliage  of  a  vine.  When 
it  is  known  to  be  at  work,  which  will  be  by-  the  leaves 
being  rapidly  eaten,  all  but  the  stems,  it  must  be  sought 
for  and  destroyed.     It  will  be  found,  commonly,  on  the 


154         THE  CULTURE  OF  THE  GRAPE. 

under  part  of  the  leaf  next  to  the  one  last  eaten  ;  it  1*3 
usually  of  the  same  color  as  the  leaf,  and,  uuless  you 
observe  carefully,  it  will  escape  jrou. 

The  tbrips,  small  white  insects  that  infest  the  under 
side  of  the  leaves,  are  not  so  injurious  as  would  seem  by 
the  spotted  appearance  of  the  leaf.  Smoking,  or  syring- 
ing with  tobacco-water,  will  destroy  them;  they  injure 
the  looks  of  the  vine,  giving  the  foliage  a  diseased  ap- 
pearance. Wide-mouthed  bottles  hung  amongst  the 
branches,  (one  every  two  square  feet.)  and  filled  with 
sweetened  water,  will  collect  and  destroy  large  quantities 
of  moths,  and  other  insects.  These  will  require  to  be 
emptied  every  few  clays,  or  the  dead,  insects  on  the  sur- 
face removed. 

In  the  grapery,  the  two  years  past,  the  common  red 
caterpillar  has  been  exceedingly  annoying.  The  white 
moth  lays  its  eggs  on  the  under  part  of  the  leaf,  and  the 
first  notice  you  have  of  the  young  is  when  you  discover 
small  spots  eaten  in  the  leaf;  on  examination,  you  will 
now  find  the  young  caterpillar,  one  fourth  of  an  inch  in 
length,  spread  over  the  leaves  ;  you  must  destroy  all  you 
can  find  at  once,  and,  every  day,  examine  the  vine  anew  ; 
notwithstanding  all  this  care,  some  of  them  will  pro- 
bably escape  you,  and  grow-  to  a  good  size.  If  these  are 
very  numerous,  and  are  on  more  than  one  or  two  vines, 
it  will  be  best  to  fumigate  the  grapery  with  tobacco 
leaves,  or  stems.  This  will  be  necessary,  if  thrips,  or  the 
aphis,  or  green  fly  appear  in  the  house.  In  smoking,  care 
must  be  had  that  the  foliage  is  not  injured  by  the  heat 
from  the  tobacco  ;  this  should  be  moist,  so  that  it  cannot 
burn  with  a  blaze ;  embers  and  ashes  should  be  placed 


t> 


THE  CULTURE  OF  THE  GRAPE.         155 

upon  it,  and  the  tobacco  allowed  to  smoulder,  causing 
smoke  and  not  heat. 


CULTURE   IN   THE   OPEN   AIR. 

The  mildew  at  the  north,  and  the  rot  at  the  south,  ren- 
der the  cultivation  of  foreign  varieties  of  the  grape,  in 
the  open  air,  in  this  country,  almost  useless.  The  diffi- 
culty is  not  with  the  season  ;  this  is  long  enough  to  ripen 
many  kinds,  were  it  not  for  the  above  trouble.  I  have 
seen,  in  my  garden,  the  Early  Black  July  perfectly  color- 
ed the  first  of  September  ;  but  the  leaf  was  so  injured  by 
mildew  that  the  grapes  did  not  sweeten,  or  obtain  any 
flavor.* 

In  some  of  our  cities,  they  occasionally  ripen  very 
well.  If  it  is  desired  to  make  the  attempt,  the  border 
should  be  made  with  care,  in  the  same  way  as  directed 
for  house  culture  ;  they  may  be  trained  by  any  of  the 
systems  described  ;  prune  them,  and  thin  the  berries  in 
the  same  manner  as  if  in  the  house. 

The  Pitmaston  White  Cluster,  Early  Black  July,  Gold- 
en Chasselas,  and  Esperione  are  recommended  as  the 
best  for  cultivation  in  the  vicinity  of  Boston  ;  further 
south,  the  Black  Hamburgh  and  Frontignans  may  be 
added  to  the  list ;  and  south  of  40°  north  latitude,  the 

*  Application,  to  the  foliage  of  the  vine,  of  sulphur,  in  a  free  manner,  is 
the  only  effectual  remedy  of  which  I  can  speak  practically ;  other  remedies 
have  been  recommended,  such  as  lime,  ashes,  etc.,  to  the  soil.  Apply  the 
sulphur  early  in  the  morning  when  the  leaves  are  wet,  and  renew  it  a3 
often  as  the  rain  washes  it  awny. 


156        THE  CULTURE  OF  THE  GRAPE. 

Muscat  of  Alexandria  and  other  late  sorts  may  be  tried. 
The  August  Muscat  is  the  earliest  of  any  grape,  and  can 
be  tried,  as  it  may  be  worthy  of  cultivation  when  the 
vine  becomes  strong. 

In  November,  the  vines  must  be  laid  down  and  well 
covered  with  straw,  or  litter,  to  protect  them  from  the 
frost,  when  cultivated  in  the  northern  states. 

In  Hovey's  Magazine  of  Horticulture,  vol.  12th,  is  a 
communication  by  Mr.  J.  W.  Kussel,  gardener  to  Horace 
Gray,  Esq.,  on  the  cultivation  of  the  grape,  in  which  he 
gives  the  following  receipt  to  prevent  mildew.  Having 
found  the  application  of  sulphur  to  the  floor  of  the  house 
all  that  was  necessary  in  cultivating  the  grape  under 
glass,  I  have  never  used  this  preparation,  but,  for  their 
cultivation  in  the  open  air,  I  would  strongly  advise  its 
trial ;  it  should  be  applied  in  July,  or  earlier,  if  there  is 
any  appearance  of  mildew  on  the  fruit,  wood  or  foliage. 

Receipt. — "To  one  peck  of  quick  lime,  add  half  a 
pound  of  sulphur ;  put  them  into  a  tight  barrel,  and 
pour  boiling  hot  water  over  them  sufficient  to  slake  all 
the  lime,  and  it  will  be  found  that  the  sulphur  is  mixed 
with  it  in  the  best  possible  manner ;  then  pour  on  to  the 
top  of  it  three  gallons  of  soft  water,  and  stir  it  well  to- 
gether, leaving  it  to  settle ;  in  about  twenty-four  hours, 
the  water  on  the  top  will  be  perfectly  clear. 

"This  should  be  taken  off  as  clear  as  possible,  and  put 
into  a  stone  jar,  there  to  remain  until  wanted.  Half  a 
pint  of  this  mixture  will  be  sufficient  for  three  gallons  of 
water. 

"  This  wash  will  not  injure  either  the  fruit  or  leaves, 
and  no  person  could  tell  that  any  thing  but  clean  water 


THE  CULTURE  OF  THE  GRAPE.         157 

had  been  used,  only  that  it  leaves  a  stain  on  white  paint, 
which  will  wear  off  in  a  little  time.  This  is  a  sure  reme- 
dy for  the  mildew,  and,  therefore,  worth  knowing  to 
every  grape  cultivator."* 

The  Isabella,  a  native  grape,  succeeds  better  in  the 
open  air  than  any  other  variety  in  this  vicinity';  the 
border  should  be  well  made,  and  in  a  dry  situation  ;  the 
training  must  be  different  from  that  of  the  foreign  kinds: 
it  will  not  bear  the  severe  pruning  which  is  necessary  for 
them  ;  the  summer  shoots  should  be  tied  to  the  trellis ; 
leading  up  or  out,  in  different  directions,  shoots  to  be 
partially  retained,  at  the  winter  priming,  for  the  exten- 
sion of  the  vine.  In  August  or  September,  cut  back  the 
ends  of  all  the  shoots  made  this  year  to  check  the  growth, 
and  let  the  sun  and  air  have  access  to  the  vine.  "Winter- 
prune,  in  February,  on  the  spur  system,  leaving  addition 
to  the  extreme  shoots  of  about  two  feet  of  the  new  wood, 
and  when  this  cane  grows  too  long  for  the  trellis,  cut  it 
back,  at  the  winter  pruning,  to  any  length  desirable,  and 
lead  up  a  new  shoot  the  coming  season  to  take  its  place. 

The  quantity  of  fruit  that  a  vine  of  this  variety  will 
ripen,  when  it  has  arrived  at  maturity,  under  proper 
management,  and  is  favorably  situated,  is  remarkably 
large ;  two  bunches  on  a  spur  may  be  allowed  to  ripen  ; 
the  berries  do  not  require  the  thinning  that  foreign  ones 
do  ;  the  small  ones  only  should  be  cut  out. 

When  gathered  in   perfectly   dry   weather,  and  put 

*  Prince's  Treatise  on  the  Grape  contains  this  receipt,  and  it  is  there 
stated,  that  the  application  of  it,  in  the  garden  of  Capt.  Smith,  of  Newport, 
R.  I.,  to  the  Chasselas  grape,  was  attended  with  success.  The  material 
part  left,  after  drawing  the  clear  liquid  off,  may  be  used  for  washing'  the 
wall,  or  trellis,  upon  which  tho  vine  is  trained. 


158         THE  CULTURE  OF  THE  GRAPE. 

away  in  a  cool  place,  just  above  the  freezing  point,  and 
packed  in  layers  of  cotton,  they  will  often  keep  good  un- 
til March.  Before  packing,  each  bunch  should  be  ex- 
amined, and  any  defective  berry  cut  out. 

The  Catawba  will  not  ripen  as  far  north  as  Boston. 

Pond's  Seedling  is  one  of  the  best  native  varieties  ; 
the  fruit,  however,  is  but  seldom  seen,  and  it  is  therefore 
presumed  to  be  a  shy  bearer. 

Bland's  Virginian  will  not  ripen  at  the  north. 

Elsinburgh  is  too  small  to  be  worthy  of  cultivation 

The  Ohio  grape  is  tender,  and,  at  the  north,  requires 
the  same  protection  as  foreign  kinds ;  the  bunches  are 
large  and  long,  but  the  berries  very  small. 

The  vineyard  cultivation  of  the  native  varieties  of  the 
grape,  in  the  United  States,  is  attracting  more  attention 
yearly.  On  the  banks  of  the  Ohio  Biver,  the  planting 
is  increasing  rapidly,  and  on  the  hills  near  Beading,  Pa., 
are  vineyards  for  the  purpose  of  making  wine. 

The  first  attempt  to  grow  the  vine  in  our  western  coun- 
try, to  any  extent,  for  the  purpose  of  making  wine,  is 
generally  credited  to  a  party  of  Swiss,  who  commenced 
their  operations  at  Yevay,  on  the  Ohio  Biver.  Accord- 
ing to  Mr.  Longworth,  it  has  not  been  successful.  This 
gentleman  is  interested  in  this  culture,  and  by  statements 
of  his  in  Downing's  Fruits  and  Fruit  Trees  of  America, 
he  had,  in  1S45,  seventy  acres  planted  with  vines,  and 
divided  into  fourteen  vineyards,  under  the  management 
of  Germans  and  Swiss.  Mr.  Longwrorth  recommends 
the  Catawba  as  the  best  variety  for  the  west.*     The  En- 

**[  am  informed  by  the  vineyard  growers  of  the  grape  on  the  banks  of 
the  Ohio,  that  the  Catawba  is  now  regarded  as  the  best  wine  grapa. 


THE   CULTURE   OF  THE   GRAPE.  159 

ropean  kinds  have  not  succeeded  with  him.  The  follow- 
ing are  his  remarks  :  "The  grape  requires  a  good  soil, 
and  is  benefited  by  well-rotted  manure.  For  aspect,  I 
prefer  the  sides  of  hills,  but  our  native  grapes  would  not 
succeed  well  in  a  dry  sandy  soil,  particularly  the  Cataw- 
ba. The  north  sides  of  our  hills  are  the  richest,  and  I 
believe  they  will,  as  our  summers  are  warm,  in  the  ma- 
jority of  seasons,  produce  the  best  crops. 

"  Deep  ploughing  is  the  better  preparation  of  the 
land  for  the  vines.  Where  a  hill  is  steep,  trenching  and 
walling,  or  sod-terracing,  is  necessary. 

"  We  generally  leave  six  feet  between  the  rows,  and 
use  the  plough,  setting  the  plants  three  to  four  feet  apart, 
and  training  them  to  stakes  about  six  feet  high." — 
Downbnfs  Fruits  and  Fruit  Trees,  page  251. 

It  has  been  considered  of  sufficient  importance  to  give 
the  views  of  European  cultivators  and  others,  at  length, 
upon  the  vineyard  systems  of  culture  pursued  there. 
The  American  kinds  of  the  grape,  requiring  a  different 
plan  of  pruning,  will  render  many  of  the  practices,  par- 
ticularly the  close  pruning  (in  summer,)  and  planting  of 
the  vines,  impracticable  here  ;  still,  the  remarks  on  ma- 
nures and  soil,  and  details  of  some  of  the  plans  of  train- 
ing, will  be  worthy  of  notice  by  American  grape  grow- 
ers. 

First  comes  the  exposition.  It  is  the  established  opin- 
ion, in  vineyard  culture,  that  the  best  fruit  is  produced 
where  the  vine  receives  the  most  sun,  not  upon  the  fruit, 
but  upon  the  foliage.  Prince  says,  "  Theibaut  do  Ber- 
neaud  remarks,  that  an  eastern  aspect  would  be  prefera- 
ble to  all  others,  if  it  did  not  expose  the  plants,  during 


160         THE  CULTURE  OF  THE  GRAPE. 

the  first  warm  days  of  spring,  to  be  blasted  by  the  burn- 
ing rays  of  the  sun  operating  upon  the  small  icicles,  each 
of  which  acts  as  a  lens.  A  southern  exposure  (he  con- 
tinues,) is  generally  too  hot  in  a  warm  climate,  and  a 
western  one  is  least  to  be  desired,  as  the  plant  there  re- 
ceives a  direct  heat  aftei;  the  early  hours  of  the  clay  have 
abstracted  the  moisture,  and,  therefore,  dries  and  burns 
it ;  and  he  recommends,  as  a  general  rule,  that,  in  south- 
ern regions,  an  eastern  aspect  should  have  the  preference, 
and,  in  northern  ones,  that  a  southern  exposure  should  be 
selected." — Prince's  Treatise,  page  46. 

Tet  there  are  exceptions  to  these  rules.  "Vineyards 
with  northern  exposures  have  become  celebrated,  proba- 
bly owing  to  favorable  circumstances  of  soil.  In  the 
southern  part  of  the  United  States,  it  will  be  best  to  try 
every  situation,  as  the  retarding  of  vegetation  a  short 
time  might  be  the  means  of  saving  the  fruit,  either  from 
being  destroyed  by  a  late  frost,  or  from  excessive  rains, 
at  the  time  of  inflorescence,  or  from  rot,  caused  by  too 
much  wet,  at  a  later  period. 

The  plan  pursued  by  American  horticulturists  in  vine- 
yard and  garden  culture,  in  some  instances  in  their  own 
language,  is  described,  and  as  it  appears  settled  from 
these  accounts  that  our  native  grapes  (different  varieties 
succeeding  in  various  sections  of  the  country,)  answer 
every  purpose  of  vineyard  culture,  there  does  not  appear 
to  be  any  occasion  to  try  any  others,  excepting  on  a  small 
scale  for  the  dessert. 

Mr.  Hoare  says,  "In  the  choice  of  a  good  asjaect, 
therefore,  shelter  from  high  winds,  and  those  aspects 
that  are  the  least  exposed  to  their  effects,  and  that  receive 


THE  CULTURE  OF  THE  GRAPE.         161 

a  full  portion  of  the  solar  rays,  may  be  deemed  the  best. 
The  best  aspects  in  the  southern  parts  of  England  are 
those  that  range  from  the  eastern  to  the  southeastern,  the 
last  of  which  may  be  considered  the  very  best.  The 
next  best  are  those  which  fgllow  in  succession  from  south- 
east to  south.  An  aspect  due  south  is  undoubtedly  a 
very  good  one,  but  its  exposure  to  those  strong  winds 
which  frequently  blow  from  the  southwest  forms  a  great 
drawback.  The  remaining  aspects  are  those  which  range 
successively  from  due  south  to  due  west.  These  are  all 
good  ones  provided  they  are  sheltered,  or  partially  so, 
from  the  destructive  effects  of  the  high  winds  above  men- 
tioned. North  of  the  western  point,  the  maturation  of 
the  wood  and  fruit  of  the  vine  becomes  uncertain.  East 
by  north  is  a  very  good  one.  North  of  this  point,  the 
solar  rays  are  not  sufficiently  powerful  to  mature  either 
the  wood  or  fruit." — Treatise  on  the  Grape,  by  Clement 
Share.     1837. 

Chaptal  says,  "  That  the  middle  of  a  hill  side  pro- 
duces the  best  wine,  the  upper  part  the  second  best,  and 
the  bottom  of  the  hill  the  most  inferior ;"  showing,  appa- 
rently, that  the  middle  location  contains  the  essential 
nourishment  required,  that,  in  the  upper  part,  there  is  a 
lack  of  this,  and  at  the  foot  of  the  hill  there  is  either 
too  much  of  it,  or  too  much  moisture. 

Monsieur  de  la  Quintiney  says  of  the  Muscat  grapes, 
that  they  "  require  a  temperate  country  and  the  exposi- 
tions of  the  south  and  east,  and  always  a  light  ground  ; 
we  seldom  see  any  good  in  pure  earth,  and,  if  it  be  in 
hot  climates,  in  gravelly  and  sandy  grounds."  Page 
229. 


162        THE  CULTURE  OF  THE  GRAPE. 

The  Penny  Cyclopaedia  says  of  the  aspect :  "  On  the 
steep  slopes  of  hills  towards  the  south,  and  sheltered 
from  the  northeast,  the  grapes  attain  the  greatest  matu- 
rity, and  the  vintage  is  most  certain.  So  great  an  influ- 
ence has  a  favorable  exposure,  that  in  the  same  vineyard 
the  greatest  difference  exists  between  the  wine  made 
from  one  part  and  that  made  from  another,  merely  be- 
cause there  is  a  turn  round  the  hill,  and  the  aspect  varies 
a  very  few  degrees.  A  change  of  soil  produces  a  similar 
effect.  The  famous  Rhine  wine,  called  Johannisbergh, 
when  made  from  the  grapes  which  grow  near  the  castle, 
is  worth  twice  as  much  as  that  made  a  few  hundred 
yards  farther  off.  Here  both  soil  and  aspect  change. 
The  Clos  de  Vongeau,  which  produces  the  finest  Bur- 
gundy, is  confined  to  a  few  acres ;  beyond  a  certain  wall, 
the  wine  is  a  common  Burgundy,  good,  but  without  ex- 
traordinary merit." 

At  Bourdeanx,  a  southeast  exposure  is  preferred,  and 
in  Germany,  generally,  a  southwest ;  in  some  places,  a 
northern  exposure  is  thought  best,  as  the  danger  from 
late  frosts  is  less. 

Chaptal  is  considered  as  the  best  French  authority  on 
the  vine.  His  object,  in  his  Treatise  on  the  Grape,  was 
to  promote  the  improvement  of  the  quality  of  the  wine, 
and  to  discourage  the  use  of  manures",  as  one  of  the 
main  causes  of  .this  inferiority.  The  practical  ideas  of 
this  treatise  are  mostly  attributed  to  the  Abbe  Rosier,  of 
whom,  it  is  said,  "that,  retiring  to  the  home  of  his 
fathers,  he,  fur  a  long  time,  practised  agriculture,  not 
only  studying  all  previous  systems  of  vine  culture,  but 
comparing  the  old  with  his  experience,  the  local  practices 


THE  CULTURE  OF  THE  GRAPE.         163 

with  the  laws  of  natural  philosophy,  to  bring  the  culture 
of  the  vine  to  its  highest  state  of  perfection  was  hi- 
ticular  object."  In  the  introduction,  he  asks,  "  "Why  is 
it,  that  so  large  a  number  of  the  wines  of  France,  for- 
merly celebrated,  are  now  fallen  into  discredit  ?  Why, 
these  wines  should  be  of  so  ordinary  a  quality,  whilst 
those  of  another  district  have  acquired  and  preserved  a 
merited  reputation?  On  reflection,  we  cannot  attribute 
the  difference  entirely  to  the  situation,  the  climate,  or 
the  soil.  Is  it  not,  then,  to  the  little  care  of  the  cultiva- 
tors, to  the  following  of  a  blind  routine,  or  to  the  ignor- 
ance of  the  laws  of  nature,  or  to  the  preference  that  is 
given  to  vines  that  abound  in  juice  of  a  gross  nature, 
above  those  which  produce  wines  of  a  better  quality  ?" 
Page  6.  " 

"  The  laws  of  vegetation,  regarding  the  vine,  will  show 
you  that  a  rich  soil  will  produce  the  most  vigorous  shoots, 
but  that  the  sap  thus  communicated  from  the  vine  to  the 
grape  would  not  be  sufficiently  elaborated  ;  the  wine 
would  be  insipid  and  weak.  It  is  necessary  to  diminish 
the  vigor  of  the  vine  to  obtain  a  wine  of  good  quality  ; 
to  do  this,  the  soil  best  suited  for  the  purpose  must  be 
selected,  the  best  plants,  the  perfect  maturity  of  the  fruit 
must  be  attended  to,  and  the  most  favorable  time  for  the 
vintage.  From  chemistry,  he  must  learn  the  elements  of 
wine,  and  the  manner  to  direct  the  fermentation,  etc. 
He  must  follow  nature  ;  in  all  his  operations,  she  should 
be  his  study;  he  should  be  tractable  to  her  lessons  ;  she 
alone  never  deceives."     Pages  7  and  S,  introduction. 

"  In  France,  it  is  only  necessary  to  cultivate  the  shel- 
tered hill-sides,  and   soils   granitic   and   calcareous,  or 


164         THE  CULTURE  OF  THE  GRAPE. 

sandy,  and  generally  the  poorest,  such  as  are  not  suit- 
able for  pasture  or  grain."     Page  29. 

"  The  earth,  the  most  suitable  for  vegetation  in  general, 
is  that  composed  of  a  mixture  of  flint,  of  clay,  (alumine,) 
and  of  lime,  in  such  proportions  as  readily  to  imbibe 
moisture,  and  so  to  retain  it  that  it  may  be  constantly 
and  insensibly  evaporated  by  the  warmth,  giving  enough 
nourishment  to  the  plants  until  a  renewed  rain  has  again 
filled  the  reservoirs.  When  there  is  too  much  aridity, 
the  plants  become  weakened  and  soon  die.  To  constitute 
a  good  vegetative  soil,  it  is  not  sufficient  that  barely  the 
top  layer  of  earth  shall  be  thus  composed  ;  it  must  be  of 
good  depth."     Page  197. 

"In  time,  the  good  soil  will  wear  out,  become  ex- 
hausted, and  one  cannot  hope  to  reap  a  continued  advan- 
tage, unless  by  depositing,  from  time  to  time,  new  prin- 
ciples of  nourishment, — of  oxygen,  of  hydrogen,  and  of 
carbon.  These  can  be  found  in  proper  quantities  in  the 
manures  of  animals,  and  decomposed  vegetable  matter. 
One  may  also  usefully  employ  certain  minerals,  not  as 
manure,  but  as  a  rectifier :  for  instance,  fossils  and  marl, 
which,  from  the  effect  of  moisture  and  heat,  ferment  and 
cause  the  small  lumps  of  earth  to  separate,  and  render 
the  whole  mass  more  permeable  to  the  substances  which 
form  the  sap."     Page  198. 

"  The  nutritive  principles  required  from  the  soil,  for 
the  cultivation  of  the  grape,  are  the  same  as  those  named 
as  requisite  for  general  cultivation ;  but  when  there  is 
not  a  sufficient  supply  of  moisture,  the  vine  will  not  pros- 
per."    Page  219. 

"  The  kind  of  earth  regarded  as  the  most  suitable  for 


THE  CULTURE  OF  THE  GRAPE.         165 

the  cultivation  of  the  vine  varies  with  the  climate  in 
which  the  culture  of  this  plant  is  introduced.  We  do 
not  speak  here  of  the  superior  layers  of  soil,  which 
would  make  such  an  assertion  hazardous.  Experience 
has  demonstrated,  that,  in  the  southerly  (meridionaux) 
departments,  the  vine  flourishes  in  volcanic  earth,  in  the 
(freestone)  grit,  and  in  the  granitic  gravel,  mixed  with 
vegetable  earth  and  with  some  clay,  (alumine).  Towards 
the  centre  of  France,  they  succeed  in  the  schistes,  (slaty) 
and  above  all  in  the  calcareous  rock,  which  crumbles  on 
exposure  to  the  air.  At  the  north,  they  prefer  the  coarse 
gravel  combined  with  calcareous  earth.  But  everywhere 
you  may  make  use  of  collections  of  earths  and  stones 
(almost  monstrous,)  of  all  kinds,  provided  that  the  mass 
he  permeable  to  water,  and  retain  but  little  moisture. 
All  agree  that  an  essential  quality  for  a  good  earth  for 
the  vine,  is,  that  it  should  possess  a  mixture  of  quartz, 
of  flint,  and  coarse  gravel.  The  rays  of  the  sun  pene- 
trate these  stones  and  furnish  warmth  during  the  day, 
and  distribute  it  to  the  plants  by  night.  This  is  not  all  : 
in  earths  exceedingly  porous,  they  yet  serve,  by  the  effect 
of  their  solidity  and  quantity,  to  diminish  the  too  rapid 
evaporation  of  the  moisture.  Besides,  (finally,)  it  is  by 
the  vegetables  that  the  soil  produces  that  we  can  best 
judge  of  its  quality,  and  of  the  temperature  of  the  cli- 
mate. Wherever  the  cultivator  shall  see  the  peach  tree 
prosper  naturally,  he  may  conclude  the  situation  is  favor- 
able for  the  culture  of  the  vine."    Page  246.* 

*  The  mildew,  the  rot.  and  the  blight,  to  which  all  grapes  are  subject  in 
the  United  States,  more  particularly  the  European  kinds,  render  this  re- 
mark incorrect,  as  regards  tins  country. 


166         THE  CULTURE  OF  THE  GRAPE. 

"If  the  earth  where  you  propose  to  plant  a  vineyard 
is  cultivated  already,  the  best  preparation  for  so  doing  is 
to  plant,  for  two  of  three  years,  the  soil  with  vegetables, 
giving  the  preference  to  such  as  require  the  most  work- 
ing of  the  land  in  the  cultivation.  The  labor  necessary 
in  this  operation,  and  the  manures  by  which  they  are 
made  to  thrive,  prepares,  lightens,  and  enriches  it.  The 
dung,  in  general  so  adverse  to  the  vine,  so  prejudicial  to 
the  quality  of  the  fruit,  incorporated  into  the  soil  in  ad- 
vance, can  have  only  good  effects  ;  it  has  become  freed 
of  the  carbonic  acid  in  excess,  and  the  vegetable  sub- 
stances become  united  with  the  under  surface  of  the 
earth  ;  the  soil,  thus  prepared,  is  suitable  for  the  vine  in 
every  age,  but  more  particularly  in  its  infancy."  Page 
251. 

Remarks  quoted  by  Dr.  Lindley  in  the  controversy  re- 
lating to  manures  for  vines  : — 

"The  same  reasons  may  be  used  against  the  system  of 
the  vine-growers  of  the  north,  who  think  it  advantageous 
to  manure  their  vines.  By  this  means,  indeed,  they  ob- 
tain larger  crops,  and  more  wine,  but  it  is  of  bad  quality, 
it  will  not  keep ;  and  its  smell  often  reminds  me,  when 
drunk,  of  the  disgusting  substances  which  produced  it. 
Manure  communicates  to  the  vine  too  much  nourishment. 
The  nutritious  juice,  reduced  to  gas,  and  received  by  the 
mouths  of  the  capillary  roots,  and  by  the  air-vessels 
of  the  leaves,  penetrates  and  circulates  in  the  sap-vessels, 
forms  the  wood  of  the  plant,  and  furnishes  the  substance 
out  of  which  the  shoots,  leaves,  flowers,  and  fruit  are  de- 
veloped ;  the  more  abundant  the  nutritive  matter,  the 
more  the  diameter  of  the  vessels  distends,  the  more  rapid 


THE  CULTURE  OF  THE  GRAPE.         1G7 

is  the  circulation  of  the  sap,  because  the  channels  through 
which  it  passes  have  more  capacity.  This  causes  the 
sap  to  circulate  in  a  less  state  of  elaboration,  the  result 
of  which  must  be,  that  the  wine  is  flat,  insipid,  and  des- 
titute of  all  the  principles  of  alcohol.  JVevcrtheless,  the 
abundant  crop  thus  obtained,  and  the  brilliant  vegetation, 
are,  after  all,  in  some  measure  deceptive,  for  tiiey  can 
be  but  transitory.  In  vineyards  where  manuring  is 
practised,  they  only  manure  once  in  ten  years.  It  is  not 
to  be  doubted,  that  the  effect  is  very  remarkable  the  first 
three  or  four  years  after  the  manuring  of  the  vines,  but, 
in  the  succeeding  years,  the  plants  begin  to  languish  j  no 
longer  finding  that  abundance  of  nourishment  to  which 
they  have  been  accustomed,  they  suffer  in  consequence, 
and  often  fall  victims  to  the  want  of  it.  Thus  a  part  of 
the  plants  are  lost,  either  by  too  much  or  too  little  nour- 
ishment. But  vines  can  receive,  and  it  is  often  advan- 
tageous to  give  them,  such  manure  as  will  make  good 
the  poverty  of  the  soil,  its  exhaustion,  or  what  is  required 
otherwise  for  this  sort  of  cultivation.  ISTo  manure  suits 
vines  better  than  what  is  properly  called  vegetable  earth, 
obtained  by  the  decomposition  of  plants.  Mosses,  leaves, 
and  turf,  mixed  together,  thrown  up  in  great  heaps,  and 
left  for  about  two  years  to  ferment,  make  the  very  best 
manure  of  this  sort."     Page  333. 

These  remarks -follow  the  above,  quoted  by  Dr.  Lind- 
ley,  and  may  be  considered  essential  to  the  proper  under- 
standing of  the  matter  : — 

"  Nevertheless,  as  it  is  often  impossible  to  procure,  in 
sufficient  quantities,  these  (decomposed  vegetables,)  sub- 
stances, intelligent  cultivators  have  recourse  to  such  as 


168         THE  CULTURE  OF  THE  GRAPE. 

can  be  bad  from  tbe  bottom  of  rivers,  ponds,  and  ditcbes, 
and  tbe  sweepings  of  the  reads  and  streets ;  these  are 
made  up  in  heaps,  composed  alternately  of  a  layer  of 
these  articles  and  a  layer  of  old  clung  from  the  cow  or 
ox,  the  horse  or  sheep.  This  is  left  to  winter  in  this  con- 
dition ;  it  is  then  spaded  over,  on  all  sides,  and  this  is  re- 
peated often  during  a  year  ;  after  this,  it  is  ready  to  be 
applied  to  tbe  vines.  Manures  differ  in  quality,  and  it 
cannot  be  positively  said  whicb  is  best  for  a  place,  unless 
the  quality  of  the  earth  which  is  to  receive  it  is  known. 
A  manure  may  be  destructive  to  a  vine  in  one  part  of  a 
vineyard,  and  yet  be  highly  invigorating  to  some  other 
part  even  of  the  same  vineyard. 

"  To  improve  a  soil  that  is  too  moist,  spread  gravel 
upon  it ;  that  from  ravines  is  preferable,  because  it  con- 
tains a  mixture  of  humus,  and  shells,  and  marl,  and  oth- 
er calcareous  substances.  Ton  may  also  give  for  manure, 
ashes,  soot,  pigeon's  clung,  and  other  powerful  substan- 
ces, but  it  is  necessary  that  these  should  be  for  a  long 
time  exposed,  to  the  air  and  reduced  to  poudrette.  These 
should  be  mixed  with  good  loam,  to  render  the  effect 
more  durable.  Where  the  soil  is  excessively  wet,  it  will 
be  best  to  apply  manure  without  any  other  mixture  ;  in 
this  case,  spread  a  handful  of  the  substance,  as  you 
would  sow  the  seed  broadcast  on  the  land. 

"  Vegetable  matter  alone  is  sufficient  to  invigorate,  for 

tmany  years,  the  vine  which  has  been  suffering  in  poor 

soil  near  the  top  of  a  declivity.     Thus,  to  manure  and 

improve  a  soil  understanding^,  you  must  be  acquainted 

with  the  effects  of  the  different  manures,  and  of  the  pro- 


THE  CULTURE  OF  THE  GRAPE.         169 

per  proportion  in  which  to  apply  these  to  the  necessities 
of  the  different  kinds  of  earth. 

"  Some  cultivators  have  employed  the  scrapings  of 
horns,  others  have  made  use  of  the  hoofs  and  feet  of 
6heep,  and  others,  again,  of  the  pieces  of  woolen  clothes. 

"  All  these  matters  succeed  as  manures  for  the  vine  ; 
they  contain  much  hydrogen  and  carbon,  two  of  the  chief 
agents  in  vegetation.  Buried  in  the  earth,  their  decom- 
position is  slow,  nearly  insensible ;  but,  as  it  is  impossi- 
ble to  obtain  these  in  large  quantities,  it  is  not  necessary 
to  discuss  the  effect  of  them  at  large  ;  perhaps  they  may 
have  the  effect  to  give  a  peculiar  taste  to  the  wme." 
Pages  335  and  337. 

"  Fresh  dung,  the  manures  obtained  from  the  deposi- 
tories for  carrion,  etc.,  and  other  powerful  matters  not 
yet  converted  into  poudrette,  are  not  the  only  substances 
which  give  a  bad  taste  to  the  wine.  The  vine  absorbs 
with  much  vigor  all  vapory  substances  suspended  in  the 
air." — Traite  sur  la  Culture  de  la  Vigne,  page  340. 

The  soil  of  the  celebrated  vineyards  which  produce 
the  Constantia  wine  at  the  Cape  of  Good  Hope  is  a  de- 
composed sandstone. 

The  vineyard  of  Eudeshe'im,  on  the  Ehine,  is  very 
steep,  and  is  terraced ;  the  soil  is  of  a  dark  rocky  nature. 

The  soil  of  Johannisberg,  on  the  Ehine,  is  argillace- 
ous schist,  with  a  proportion  of  mica,  and,  in  one  place, 
is  a  reddish  quartz.  This  is  mixed  with  diluvial  and  al- 
luvial deposits,  in  most  parts.  The  exposure  is  south- 
west, with  a  slope  of  fifteen  degrees.  The  grape  gener- 
ally cultivated  near  the  Rhine  is  the  (Riesling,)  White 

Rissling. 

3 


170  THE   CULTURE   OF   THE   GEAPE. 

The  soil  of  Leistenwein  and  Steinwein  vineyards,  on 
the  Main,  is  similar,  being  argillaceous  with  calcareous 
portions,  especially  fragments  of  lime.  The  Leistenwein 
is  regarded  as  the  second  finest  wine  of  southern  Germa- 
ny ;  but,  as  the  quantity  made  is  very  small,  it  is  seldom 
to  be  purchased.  The  grapes  grown  here  are  mostly  the 
"White  Kissling  and  the  Traminer. 

The  soil  of  the  hill  of  the  Hermitage,  where  is  made 
the  celebrated  wine  of  this  name,,  is  variable.  Dr.  Bush- 
by  says  the  hill  is  of  considerable  height,  but  not  of 
great  extent ;  the  whole  front,  which  looks  to  the  south, 
may  contain  three  hundred  acres,  and  of  this,  even  the 
middle  region  does  not  produce  the  finest  wines.  '**  The 
gentleman,  whose  property  we  were  traversing,  pointed 
out  to  me  the  direction  in  which  a  belt  of  calcareous  soil 
crossed  the  ordinary  granitic  soil  of  the  mountain,  and 
he  said  it  requires  the  grapes  of  these  soils  to  be  mixed, 
in  order  to  produce  the  finest  quality  of  Hermitage." — 
James  Bushhy,  London. 

"  Between  Chagny  and  Beaune,  in  France,  the  plain 
lying  to  the  southeast  of  the  range  of  hills,  which,  from 
the  value  of  their  produce,  give  the  name  of  Cote  d'Or 
to  the  department,  is  extremely  rich,  and,  to  all  appear- 
ance, capable  of  yielding  golden  harvests  of  corn,  as  the 
hills  do  of  wine.  The  greater  portion  of  it,  however, 
was  planted  with  vines  on  both  sides  of  the  road.  Near 
Chagny,  it  appeared  lighter,  with  a  larger  admixture  of 
stones,  and,  on  approaching  Beaune,  it  was  a  rich  brown 
loam." — Ibid. 

"  At  the  vineyard  of  Chambertin,  the  soil  varies  ex- 
tremely, even  in  the  distance  of  one  hundred  yards ;  that 


THE   CULTURE   OF   THE   GRAPE.  171 

nearest  the  road  is  of  a  brown  loam  of  sufficient  consist- 
ency, but  full  of  gravel,  and,  consequently,  very  friable. 
The  gravel  consists  of  small  broken  pieces  of  the  whitish 
limestone,  of  which  the  hill  is  partly  formed.  At  the 
highest  limit  to  which  the  ground  has  been  broken  up,  it 
is  alight-colored  clayish-looking  soil,  with  a  subsoil  of  marl 
and  abundance  of  small  shells.  Both  of  these  soils  efferves- 
ced strongly  with  an  acid,  but  the  light-colored  evidently 
contains  a  far  greater  proportion  of  lime.  The  soils  of 
Beze,  another  first-rate  vineyard  of  the  commune  of  Gev- 
ray.  were  exactly  similar  to  that  of  the  lower  part  of 
Chambertin." — Ibid. 

Several  other  vineyards  are  described  as  having  the 
same  soil. 

Ay,  the  centre  of  the  district  which  produces  the 
Champaigne  wine,  is  a  small  town  on  the  river  Marne. 
"  The  range  of  hills  above  the  town  of  Ay  is  exposed  to 
the  full  south,  except  where  the  exposure  is  varied  by 
recesses  in  the  range ;  it  consequently  produces  wine  of 
the  finest  quality,  and  very  superior  to  that  of  Epernay, 
which  is  produced  on  hills  exposed  to  the  north.  The 
soil  is  strongly  calcareous,  full  of  small  pieces  of  chalk 
and  of  stones.  ISTear  the  top  of  the  hill,  the  soil  is  more 
argillaceous." — Ibid. 

"  At  Argenteuil,  the  vignerons  pay  the  utmost  attention 
to  their  plantations ;  indeed,  their  mode  of  cultivation, 
at  least  as  relates  to  productiveness,  may  be  regarded  as 
approaching  to  the  perfection  of  the  art. 

"  They  apply  manure  very  freely ;  but  this  practice, 
though  it  swells  their  recolte,  is  thought  to  deteriorate  the 
quality  of  the  grapes.     Poudrette  is  much  used,  which  is 


172         THE  CULTUEE  OF  THE  GRAPE. 

neither  more  nor  less  than  night-soil  dried  and  reduced 
to  powder. 

"  Poudrette,  we  understand,  was  first  recommended 
by  the  celebrated  Parmentier,  about  thirty  years  ago, 
(1790,)  as  a  top  dressing  for  various  field  crops. 

"  Frequently,  it  is  formed  into  a  compost  with  the 
weeds  and  refuse  oT  the  garden,  and  some  marly  loam, 
or  light  mould ;  the  poudrette  being  spread  on  the  com- 
post bed,  in  the  proportion  of  half  an  inch  to  six  inches 
of  weeds  and  earth.  Such  compost  is  considered  as  well 
adapted  for  stimulating  the  roots  of  fruit  trees,  especially 
cherries,  figs,  and  vines. 

"  The  offensive  smell  is,  to  a  considerable  degree,  re- 
moved by  the  addition  of  quicklime." — Horticultural 
Tour.,  Edinhurgli,  1823. 

From  Abercrombie's  Practical  Gardener.  London, 
1823. 

"  Although  vines  will  succeed  as  plants  in  any  com- 
mon garden  earth,  it  is  advisable  to  allot  them  a  dryish, 
warm,  mellow,  unexhausted  soil,  rich  in  good  loam,  or 
improved  with  suitable  manure,  to  the  depth  of  three  or 
four  feet.  A  dry  bottom  is  requisite  to  keep  the  fruit 
from  degenerating  in  flavor." 

"  Once  a  week,  drainings  of  the  dunghill  may  be 
mixed  with  water,  and  applied  to  the  roots  when  the 
grapes  are  swelling,"  says  Abercrombie.  And  again  : 
"  The  vine  out  of  doors  would  not  so  often  make  poor 
returns  in  fruit,  were  the  s,oil  kept  warm  and  rich  by  an 
annual  dressing  when  the  plant  is  at  rest.  Among  the 
manures  found  of  great  avail  in  supporting  or  recovering 
the  fertility  of  vines,  may  be  reckoned  rabbit's  dung,  duck's 


THE  CULTURE  OF  THE  GRAPE.         173 

dung,  sheep's  clung,  sheep's  urine,  drainings  of  a  common 
dunghill,  vegetable  mould,  a  compost  in  which  warm, 
dry  elements  rather  preponderate,  a  little  hog's  blood,  or 
bullock's  blood,  or  the  general  offal  of  a  slaughter-house, 
with  a  qualifying  portion  of  lime,  or  shell  marl,  fresh 
loam,  and  sharp  sand.  "Whether  it  be  a  fluid  manure, 
or  part  of  the  old  earth  be  dug  out*  and  a  compost  sub- 
stituted, the  application  is  chiefly  to  be  made  at  the  ex- 
tremity of  the  roots.  The  roots  of  old  plants,  in  a  yield- 
ing soil,  are  sometimes  found  to  have  traveled  to  a  won- 
derful distance  in  quest  of  nourishment." 

In  preparing  the  border  for  forcing,  this  author  says 
the  materials  and  proportions  should  be  of  "  top  spit 
sandy  loam  from  an  upland  pasture,  one  third  part ;  un- 
exhausted brown  loam  from  a  garden,  one  fourth  part; 
scrapings  of  roads,  free  from  clay,  and  repaired  with 
gravel  or  slate,  one  sixth  part ;  vegetable  mould,  or  old 
tan  reduced  to  earth,  or  old  stable  manure,  one  sixth 
part ;  shell  marl,  or  mild  lime,  one  twelfth  part.  From 
the  time  the  buds  rise,  until  the  fruit  is  set,  manure  the 
border,  once  in  ten  clays,  with  the  drainings  of  the  dung- 
hill, poured  over  the  roots  of  the  plants. 

"  The  border  should  be  kept,  at  all  times,  clear  from 
weeds.  "When  it  is  necessary  to  recruit  the  soil,  work  in 
such  a  compost  as  has  been  described,  or  similar.  The 
dung  out  of  a  cow-house,  perfectly  rotted,  is  a  fine  ma- 
nure for  the  vine." 

.  Forsyth,  in  his  book  on  the  Culture  of  Fruit  Trees, 
says  that  "  the  best  manure  for  vines  is  a  mixture  of  ve- 
getable mould,  rotten  dung,  and  fresh  loam  turf;  and  all 
this  should  be  thrown  in  a  heap,  and  frequently  turned, 


174         THE  CULTURE  OF  THE  GRAPE. 

for  a  year  or  two,  before  it  is  used."  Page  219.  Lon- 
don, 1824. 

The  following  I  found  in  London's  Magazine,  vol.  17th, 
page  G46 ;  it  is  there  credited  to  the  Gardener's  Chron- 
icle, vol  1st,  page  413  :— 

"  Mr.  Hayward's  manure  for  grapes.  I  have  tried  a 
great  variety  of  compounds  as  food,  and  have  found  that 
one  quart  of  cider,  or  cider  grounds,  added  to  two  gal- 
lons of  water,  brings  a  grape  vine  to  a  more  perfect  pro- 
lific state  than  anything  else  This  mixture  must  be 
supplied  in  such  quantity  as  will  saturate  the  earth  like 
water  to  the  depth  of  the  roots,  and  all  over  the  surface 
occupied  by  the  roots.  It  must  only  be  given  once  in 
the  year ;  and,  if  repeated  the  second  year,  its  good 
effects  will  be  sustained  for  several  years  afterwards 
without  farther  supplies." 

Share. — "  The  natural  soil  which  is  most  congenial  to 
the  growth  of  the  vine,  etc.,  is  a  rich,  light,  sandy  loam, 
not  more  than  eighteen  inches  in  dej^th,  on  a  dry  bot- 
tom of  gravel,  stones,  or  rocks. 

"  Of  those  manures  that  may  be  mixed  with  the  soil 
when  the  border  is  first  made,  the  best  are  such  as  pos- 
sess the  two  valuable  qualities  of  affording  to  the  roots 
of  the  vine  the  highest  degree  of  nourishment,  combined 
with  the  greatest  perm.ane.ncy  of  duration.  Of  this  de- 
scription are  bones,  horns  and  hoofs  of  cattle,  bone  dust, 
the  entire  carcas*ses  of  animals,  cuttings  of  leather, 
woolen  rags,  feathers,  and  hair.  Bones,  however,  on  ac- 
count of  their  prolonged  effect,  are  by  tar  the  most  va- 
luable manure  that  can  be  deposited  in  a  vine  border. 

"  In  the  year  1826,  several  vines  were   planted.     In 


THE  CULTURE  OF  THE  GRAPE.         175 

the  following  year,  a  quantity  of  bones,  the  largest  of 
which  was  the  blade  bone  of  a  calf,  was  digged  into  the 
border,  five  or  six  feet  from  the  wall. 

"  In  the  spring  of  1833,  the  border  was  opened,  in 
order  to  ascertain  to  what  extent  the  roots  of  the  vine 
were  nourished  by  these  bones.  It  was  found  that  the 
roots  had  branched  out  in  every  possible  direction 
amongst  them,  the  surfaces  of  which  were  completely 
covered  with  their  fibres. 

'"  Bone  dust  is  a  very  powerful  manure,  producing  im- 
mediate effect,  and  is  lasting  in  its  duration. 

"  Liquid  manure  is  highly  valuable,  where  immediate 
effect  is  required.  The  most  powerful  are  urine,  soot- 
water,  blood,  the  drainings  of  dungheaps,  and  soap 
suds.  The  first  of  these,  on  account  of  its  saline  quali- 
ties, is  better  calculated  to  promote  the  fertility  of  the 
vine  than  any  other  liquid. 

"  For  the  purpose  of  top-dressing,  'and  to  be  forked 
into  the  border  when  requisite,  may  be  named,  as  highly 
enriching  manures,  night-soil,  fish,  stable  manure,  and 
the  excrements  of  every  description  of  birds  and  ani- 
mals. It  is  necessary  further  to  observe,  with  respect  to 
the  application  of  liquid  manures  and  top  dressings,  that 
care  must  be  taken  not  to  make  the  surface  of  the  border 
too  rich." 

After  the  vine  has  become  established,  Mr,  Hoare 
says  :  "  The  winter  being  the  prober  time  to  manure 
the  border,  let  it  now  be  lightly  forked  up,  and  a  good 
coating  of  manure  laid  over  it  about  six  inches  deep, 
which  will  answer  the  two-fold  purpose  of  enriching  the 
border,  and  protecting  the  roots  of  the  vine." 


178         THE  CULTURE  OF  THE  GRAPE. 

According  to  Mr.  Hoare,  grapes  may  be  grown  in  per- 
fection in  England,  and.  to  a  great  extent  (by  following 
his  directions,)  on  walls  and  espaliers,  and  he  gives  a 
scale  of  measurement  of  the  vine,  by  which  to  regulate 
the  crop,  as  follows  :  A  vine  of  three  inches  in  circum- 
ference may  bear  five  pounds ;  a  vine  of  three  and  a  half 
inches  in  circumference  may  bear  ten  pounds ;  and  advanc- 
ing in  this  ratio  to  ten  inches  circumference,  and,  for  every 
half  inch  of  increase,  allowing  the  vine  to  ripen  five 
pounds  additional  of  fruit,  so  that  the  highest  number 
will  give  a  yield  of  seventy-five  pounds.  If  this  can  be 
done,  and  he  tells  us  that  he  gives  the  result  of  his  prac- 
tice, it  would  seem  that  the  question  was  settled.  But  it 
appears  that  there  are  those  holding  different  opinions. 
In  the  Gardeners'  Chronicle  of  June  10th,  184/T,  is  the 
following,  on  an  article  relative  to  planting  the  banks  of 
railways  with  vines  : — 

"  We  entertain-  no  doubt  that  sonxe  of  the  traditions 
current  in  this  country,  as  to  vineyards  having  once  been 
profitable,  are  true,  although  others  arc  apocryphal ;  but 
we  altogether  disbelieve  the  statement  that  the  wines  of 
England  were  ever  of  good,  or  even  tolerable,  quality. 

"  Upon  all  such  points,  we  have  to  depend  upon  asser- 
tions, whose  value  cannot  now  be  determined,  and  a 
question  like  that  of  vineyard  cultivation  in  England 
must  be  decided  upon  better  grounds  than  tradition,  and 
the  reports  of  persons  whose  taste  was  wholly  unlike  our 
own.  The  fact  evidently  is,  that,  where  nations  had  very 
bad  internal  communications,  and  slow  and  dfficult  com- 
mercial relations,  it  was  necessary  that  objects  of  gener- 
al consumption  should  be  made  in  every  possible  place  ; 


THE  CULTURE  OF  THE  GEAPE.         177 

especially  a  commodity  so  heavy,  bulky,  and  difficult  of 
transport  as  wine.  This,  we  conceive,  quite  accounts  for 
the  numerous  attempts  that  were  formerly  made  to  ob- 
tain wine  in  the  north  of  Europe,  and  for  what  is  called 
the  success  attending  such  endeavors.  But,  as  communi- 
cations between  country  and-  country  became  easy,  such 
a  necessity  ceased  to  exist ;  people's  taste,  moreover,  be- 
came refined,  and,  by  degrees,  all  such  cultivation  as  that 
of  the  vine,  in  English  vineyards,  was  discontinued.  If 
this  was  not  the  reason  of  vineyards  being  abandoned, 
we  are  at  a  loss  to  know  what  it  could  have  been.  It 
would  hardly  have  been  abandoned,  if  profitable  ;  and, 
if  it  was  unprofitable  formerly,  how  much  more  so  must 
it  be  at  the  present  day. 

"  But  it  is  alleged,  that  an  '  improved  climate,  greater 
skill  in  cultivation,  and  general  advancement  in  science,' 
would  cause  vines  to  be  grown  to  higher  perfection  in 
England  now  than  formerly.  May  be ;  not  that  we 
know  any  thing  of  the  alleged  improvement  in  climate. 
No  one  can  have  greater  respect  for  the  skill  of  English 
gardeners  than  we  have;  we  are  perfectly  ready  to  re- 
cognize the  claims  of  science,  and  the  advantages  that 
have  attended  its  application  to  rural  economy^;  but 
there  are  things  which  neither  horticultural  skill  nor  sci-  - 
ence  can  effect :  and  among  them  is  included  an  exercise 
of  control  over  seasons.  We  cannot  raise  the  tempera- 
ture of  our  summer  the  minutest  fraction  of  a  degree ; 
we  cannot  increase  the  heating  power  of  the  solar  rays  ; 
we  cannot  prolong  their  period  of  action ;  in  short,  we 
cannot  give  Kent  the  climate  even  of  Normandy.     And 


178         THE  CULTURE  OF  THE  GRAPE. 

yet  we  must  do  all  these  things  if  we  would  grow  wine 
as  good  as  even  that  of  the  environs  of  Paris. 

"  The  fact  is,  that  the  vine  cannot  be  profitably  culti- 
vated in  vineyards  beyond  50°  north  latitude,  and  only 
so  high  as  that  latitude  in  very  favorable  inland  situa- 
tions. 

"  Great  Britain  is,  therefore,  wholly  beyond  its  limits. 
In  saying  this,  we  by  no  means  intend  to  assert  that,  by 
the  selection  of  such  inferior  but  early  varieties  as  the 
Black  Cluster,  or  Miller's  Burgundy,  (not  Black  Musca- 
dine,) grapes  cannot  sometimes  be  imperfectly  ripened  in 
vineyards  in  England ;  no  doubt  they  sometimes  will 
come  to  that  sort  of  maturity  which  persons,  who  do  not 
distinguish  correctly  between  sugar  and  vinegar,  are  ac- 
customed to  call  ripeness ;  as  for  example  last  year.  But 
we  have  no  hesitation  in  expressing  a  decided  opinion 
that  to  expect  a  profit  from  ripe  grapes  in  English  vine- 
yards, on  even  an  average  of  years,  is  hopeless." — Gar- 
deners* Chronicle,  1847,  page  403. 

Trowell,  Chapter  on  the  Yine,  page  91,  says  :  "  They 
require  a  light  sandy  ground  to  be  planted  in ;  if  it  is  a 
little  stony,  it  will  thrive  in  it,  if  lying  to  the  south,  or 
southeast,  and  if  the  bottom  is  chalky  or  gravelly  under 
the  surface,  where  no  springs  are.  It  cannot  be  well  too 
hot  or  dry,  if  it  is  not  addicted  to  heath  ;  but  if  bram- 
bles, it  is  a  good  sign.  Where  that  shrub  grows,  such  a 
ground  is  the  most  proper  for  a  vineyard  ;  and  the  de- 
clivity of  a  hill  still  better." 

Thus  much  for  the  situation  and  soil  in  the  natural 
state.  He  then  goes  on  to  say  :  "  If  your  land  is  too 
rich,  it  only  permits  the  roots  to  shoot  out  the  branches 


THE  CULTURE  OF  THE  GRAPE.         179 

and  leaves,  but  ]ess  fruit ;  the  barren  does  not  admit  the 
roots  to  be  so  luxuriant,  neither  do  they  enter  the  earth 
so  deep,  by  which  means  they  spread  more  towards  the 
surface,  and  so  give  the  tender  fibrous  roots  the  benefit  of 
receiving  the  natural  sweet  and  gentle  showers,  dews, 
&c,  which  imparts  a  pregnancy  to  this  plant,  and  do  re- 
cei  ve  the  cherishing  warmth  of  the  sun,  and  is  more  impreg- 
nated with  the  volatile  salts,  which  is  drunk  by  the  delicate 
pores  and  apertures  of  the  latent  roots,  whilst  those 
buried  deeper  are  deprived  of  that  benefit,  and  grow 
only  fertile  in  watery  and  insipid  leaves  without  fruit, 
and  produces  long  and  unbearing  branches,  whose  joints 
admit  of  no. produce;  whereas  the  other  will  produce 
fruitful  joints,  being  very  short,  like  to  a  joint  of  a  man's 
finger,  which  are  the  bearing  branches.  Now  when  you 
plant  your  vineyard,  let  it  be  east  and  west,  for  the  other 
position,  north  and  south,  is  not  so  good. 

"  When  you  plant,  dig  your  trench  near  a  foot  deep, 
and  about  a  yard  asunder,  for  the  more  ease  of  going  be- 
tween them  to  do  the  necessary  work  -that  is  required  in 
the  several  seasons  of  the  year ;  then  set  your  plants, — 
let  them  be  about  a  cubit  long,  having  three  or  four  eyer 
of  the  young  wood  on  them  ;  then  plant  them  in  the  bot- 
tom of  the  trench,  a  little  sloping ;  when  done,  cover 
them  three  or  four  inches  with  the  mould ;  then  level 
your  ridges,  that  your  sets  may  just  appear  above  the 
surface ;  plant  your  sets  something  more  than  two  feet 
from  each  other ;  after  this,  strew  some  of  the  manure 
along  the  ridges,  not  too  thick,  which  will  preserve  them. 
Keep  them  weeded  and  hoed  ;  when  they  begin  to  shoot, 
then  set  your  props,  of  what  wood  you  please,  of  about 


180         THE  CULTURE  OF  THE  GRAPE. 

four  feet  in  length,  and  the  thickness  of  a  common 
broomstick,  placed  on  the  north  side  of  the  plant." 

After  giving  directions  for  pruning,  etc.,  for  the  first 
three  years,  he  says,  at  the  fourth  year,  your  "plants 
may  be  expected  to  bear  a  quantity  of  fruit ;  then  you 
may  leave  three  or  four  shoots  to  each  plant,  with  about 
four  eyes  ;  but,  when  older,  you  may  leave  six  or  more 
from  a  strong  root. 

"  Now  when  your  vineyards  want  amendment,  as  all 
lands  will,  strew  some  of  the  manure  (liveings,)  on  tho 
ridges  and  about  the  ground  between  the  rows,  in  the 
month  of  November.  Use  no  more  than  sixteen  bushels 
of  the  manure  to  an  acre. 

"  Now  as  to  vines  planted  against  a  wall,  pale,  or 
house,  you  may  keep  them  to  what  height  you  please,  as 
the  place  will  permit,  etc.  When  your  vine  that  is 
planted  against  your  walls,  house,  &c,  wants  refresh- 
ment, you  may  water  it  with  about  two  quarts  of  the 
lixivium  of  the  manure,  when  the  vine  begins  to  put  forth  ; 
you  may  do  the  same  about  midsummer,  when  the  grapes 
are  small ;  all  which  invigorates  the  roots  of  your  vines, 
and  makes  them  yield  a  much  greater  plenty  of  fruit." — 
New  Treatise  of  Gardening,  by  Samuel  Trowell.  Lon- 
don, 1739. 

The  varieties  Trowell  mentions  as  cultivated  in  the 
vineyard  are  Burgundy,  Champaigne,  and  Frontiniack, 
what  we  now  know,  probably,  as  the  small  black  grapes 
like  Millers  Burgundy,  White  Sweetwater,  and  Frontig- 
nan. 

The  manure  spoken  of  here  is  described  as  a  very  con- 
centrated substance,  equal  in  strength  to  guano. 


THE  CULTURE  OF  THE  GRAPE.  181 

* 

"  "When  a  vine  is  to  be  first  established  on  any  spot 
where  none  grew  before,  the  first  thing  is  to  prepare  the 
ground  for  planting.  In  steep  places,  where  the  soil 
might  be  carried  away  by  rains  in  winter,  or  spring,  ter- 
races are  formed  by  building  massive  stone  walls  along 
the  slope,  and  levelling  the  soil  behind  them.  The  walls 
serve  to  reflect  the  heat,  and  form  a  shelter  to  the  vine 
below.  Thus  a  whole  hill  is  sometimes  covered  with  ter- 
races from  top  to  bottom,  and  there  the  wine  is  general- 
ly good,  if  the  exposure  is  favorable.  Limestone,  gravel, 
or  coarse  sand,  with  a  small  mixture  of  clay,  forms  a 
good  soil  for  a  vine  ;  vegetable  substances  alone  should 
be  used  to  enrich  it,  such  as  the  leaves  and  tendrils  of 
the  vine,  the  residue  of  the  grape  when  pressed,  and, 
failing  these,  the  leaves  of  trees  collected  when  green 
and  formed  into  a  compost  with  earth.  The  ground 
should  be  well  trenched,  if  it  will  admit  of  it,  or  loosen- 
ed with  the  mattock  and  pickaxe.  The  different  parts  of 
the  soil  should  be  intimately  mixed,  keeping  some  fine 
soil  at  top  to  set  the  plants  in.  "When  the  ground  is  pre- 
pared, holes  are  dug  in  rows  four  or  five  feet  wide,  at  the 
same  distance  from  each  other,  so  as  to  alternate ;  some 
of  the  finest  of  the  soil  is  put  into  each  hole,  and  the 
vine  plants,  which  have  been  rooted  in  a  nursery,  or  else 
simple  cuttings,  are  carefully  inserted,  pressing  the 
mould  round  the  roots,  and  levelling  the  earth.  Rooted 
plants  will  bear  the  second  or  third  year,  but  cuttings 
take  a  much  longer  time.  The  usual  instrument  of  til- 
lage in  stony  and  rocky  soils  is  a  two-pronged  fork  fixed 
in  a  short  handle,  at  an  angle  less  than  a  right  angle  with 
the  prongs,  which  are  a  foot  long,  and  very  strong,  like 


182         THE  CULTURE  OF  THE  GRAPE. 

a  double  pickaxe.  This  is  struck  into  the  ground,  and 
then  drawn  towards  the  workman,  while  the  handle  is 
lifted,  which  acts  as  a  lever  in  raising  the  soil.  The  next 
year,  it  is  usual  to  prune  the  young  vine  down  to  one,  or, 
at  most,  two  eyes  or  buds  ;  but  some  experienced  vine- 
dressers recommend  deferring  this  operation  to  the  second 
year,  by  which,  although  the  vine  will  not  be  so  forward 
in  fruiting,  it  will  be  much  strengthened,  and  fully  repay 
the  apparent  loss  of  time  in  the  end.  In  the  third  year, 
the  vine  is  trained  ;  that  is,  the  shoots  are  tied  to  upright 
stakes  planted  at  each  root,  or  they  are  laid  in  an  arch 
and  tied  from  one  root  to  another  along  the  ground.* 

"  When  vineyards  are  established  in  the  plains,  where, 
sometimes,  as  those  of  Medoc,  they  produce  very  good 
wine,  the  intervals  between  the  plants  can  be  stirred  by 
the  plough,  although  forking  and  digging  by  hand  is 
more  common ;  hoeing  is  as  necessary  in  a  vineyard  to 
destroy  weeds,  as  it  is  in  a  field  of  turnips,  or  any  other 
crop  sown  in  rows.  The  pruning  of  a  vine  in  bearing, 
the  object  of  which  is  to  produce  much  fruit  without 
weakening  the  plant,  can  only  be  learnt  by  experience 
and  practice;  much  of  the  success  of  a  vineyard  depends 
on  this  operation.  In  the  best  vineyards,  no  manure  is 
used,  except  that  which  we  mentioned  before,  of  leaves 
and  tendrils  ;  but  some  soils  require  to  be  recruited,  and, 
without  manure,  would  produce  little  or  no  wiue.  In 
this  case,  there  is  no  alternative,  and  composts  must  be 
formed,  as  is  done  in  common  cultivation,  with  animal 
and  vegetable  substances  mixed  and  decomposed.     Horse 

*  This  mode  of  training  is  by  no  means  universal,  but  is  common  in 
France,  and  in  the  vicinity  of  the  Rhine. 


THE  CULTURE  OF  THE  GEAPE.         183 

dung  should  be  avoided,  if  possible  ;*  cow  dung  is  cool- 
er and  more  nearly  of  a  vegetable  nature ;  this  should 
be  mixed  with  as  much  virgin  ear,th  from  pastures  and 
meadows  as  can  be  procured,  and  laid  in  small  heaps  in 
the  intervals  between  the  rows.  It  may  be  left  a  little 
while,  if  it  has  any  rank  smell,  and  then  forked  in  round 
the  roots  ;  the  more  it  is  decomposed  the  better.  Many 
a  vineyard  has  lost  its  reputation  after  having  been 
abundantly  manured.  The  Johannisbergh  was  much  re- 
duced in  value,  after  having  been  dunged,  wjiile  in  the 
possession  of  General  Kellerman.  After  a  certain  time, 
which  differs  in  different  situations,  the  vine  becomes  less 
productive  from  the  exhaustion  of  the  soil,  as  is  the  case 
when  the  same  crops  are  repeatedly  sown  in  the  same 
ground  ;  this  depends  on  the  depth  of  the  soil.  All  pe- 
rennial plants  shoot  out  their  roots  farther  and  farther 
every  year  in  search  of  fresh  earth,  and  it  is  by  this 
means  that  trees  flourish  for  a  long  time  on  the  same 
spot ;  but  if  the  roots  are  prevented  from  spreading,  or 
the  plants  being  too  crowded,  their  roots  interfere,  a  di- 
minution of  vigor  is  the  consequence.  So  it  is  with  the 
vine.  In  this  case,  the  remedy  is  the  same  as  for  land 
bearing  corn.  A  rest  is  necessary,  together  with  the  ad- 
dition of  such  manure  as  shall  restore  the  lost  fertility." 
— Penny  Oyclojxedla. 

The  superior  quality  of  wines  from  celebrated  vine- 
)  ards,  where,  it  is  said,  no  manure  is  ever  used,  is,  in 
some  measure,  owing  to  the  limiting  the  amount  of  fruit 

*  If  the  soil  is  stiff,  horse  dung  is  more  suitable  than  cow,  and,  when  old 
and  decayed,  is  no  more  heating. 


18-i         THE  CULTURE  OF  THE  GRAPE. 

which  a  vine  is  allowed  to  mature,  and  to  the  great  care 
bestowed  in  the  cultivation, — as  pruning,  and  keeping 
the  soil  constantly  worked  and  loose,  and  in  harvesting 
the  grapes,  being  careful  not  to  gather  any  but  what  are 
perfectly  ripe,  and  never  allowing  any  defective  berries 
to  be  put  in  the  press  (which,  in  common  wine-making, 
usually  receives  but  little  attention,  all,  sound  and  defec- 
tive, often  going  into  the  press  together).  At  Johannis- 
bergh,  the  vineyard  is  surrounded  by  a  stone  wall  ten  feet 
high,  thus  promoting  the  ripening  of  the  fruit. 

"  Some  local  influences  produce  effects  which  are  alike 
inexplicable  and  inimitable.  These,  though  generally 
attributed  to  the  soil,  are  not  always  or  solely  owing  to 
its  composition  and  qualities.  In  some  instances,  the 
soil  is  the  main  cause  of  difference,  as  seen  in  the  Con- 
stantia  of  the  Cape.  The  climate  there  is  most  favorable 
to  the  growth  of  the  vine  ;  yet,  in  one  small  space  only, 
is  a  tolerable  wine  produced  ;  the  two  contiguous  farms 
of  the  great  and  little  Constantia  yielding,  the  former 
the  red  sweet  wine,  the  latter  the  White  Constantia  :  the 
soil  on  which  they  grow  is  decomposed  sandstone." — 
Penny  Cydojjccdia. 

"  The  Montillado,  of  Spain,  is  the  produce  of  a  white 
soil,  containing  seventy  per  cent,  of  carbonate  of  lime, 
with  alumina,  silica,  and  a  little  magnesia,  while  the 
Mandanilla  is  the  produce  of  the  red  and  sandy  earths  ; 
yet  the  wines  do  not  greatly  differ  in  taste  or  flavor. 
More  importance  is  attached  to  the  soil  than  it  deserves ; 
its  physical  properties  are  of  more  importance  than  its 
chemical.     Chaptal  was  clearly  of  this  opinion,  for  he 


THE  CULTURE  OF  THE  GRAPE.         185 

maintains  that,  provided  it  is  porous,  free,  and  light,  its 
component  parts  are  of  little  consequence. 

"  Where  some  peculiar  strong-smelling  substance  ex- 
ists in  the  soil,  an  odor  is  communicated  to  the  wine 
which  renders  it  unpleasant.  This  is  the  case  when 
stinkstein  (a  variety  of  sub-carbonate  of  lime,  called 
pierre  puante,)  is  present.  Even  wine  tainted  with  this, 
though  at  first  repulsive,  is  ultimately  relished.  The 
vine-growers  of  France  and  Portugal  have  so  strong  an 
aversion  to  manuring  the  vines,  from  the  notion  that  it 
deteriorates  the  flavor  of  the  wine,  that,  in  the  latter 
country,  at  least  in  the  port-yielding  district  of  the  Alto 
Douro,  the  use  of  manure  is  forbidden  by  law.  This 
seems  to  be  a  prejudice,  for  the  German  cultivators  ma- 
nure the  vines  very  freely,  and  no  wines  are  more  es- 
teemed for  bouquet  than  those  of  the  Rhine;  and  Brown- 
er justifies  the  practice,  not  only  with  fresh  cow  dung, 
but  with  pieces  of  woolen  cloth  steeped  in  liquid  manure 
and  dried,  which  is  found  greatly  to  augment  the  pro- 
duce. Professor  Rau  bears  testimony  to  its  utility. 
Even  the  proprietors  of  the  vineyards  near  Bourdeaux, 
which  produce  the  highly-prized  clarets,  employ  manure 
once  every  four  or  five  years.  But  the  same  vines  will 
yield  a  wine  having  very  different  qualities,  at  least  as 
to  flavor  and  perfume,  in  different  seasons. 

"  The  color  of  any  wine  is  not  dependent  on  the  color 
of  the  grape  from  which  it  is  prepared.  Champaigne  is 
the  produce  of  a  red  grape.  The  coloring  principle  re- 
sides entirely  in  the  skin,  except  in  the  Tentilla,  (the 
French  Teinturier,  or  l'Alicant,)  which  is  entirely  pene- 
trated by  the  coloring  principle." — Ibid. 


186         THE  CULTURE  OF  THE  GRAPE. 

Dr.  Bushby  says  that  in  Spain  they  vary,  as  in  other 
countries,  in  the  practice  of  manuring  vines.  At  a  vine- 
yard in  the  environs  of  Xeres,  lie  says  :  "  There  was  a 
dunghill  of  fresh  horse  dung  collected  outside  the  vine- 
yard, and  though  we  were  uncertain  whether  we  under- 
stood each  other's  meaning,  we  supposed  him  to  say  that 
they  manured  each  plant  annually."  At  another,  he 
says :  "The  vines  are  regularly  manured  with  any  kind 
of  dung,  in  general,  strong  stable  dung ;  not  every  year, 
because,  said  the  vinador  who  accompanied  us,  they 
could  not  procure  it."  At  some  vineyards,  he  makes  no 
mention  of  the  practice  at  all ;  at  some,  tbey  manure 
once  in  four  or  five  years,  and  say  that  is  often  enough. 

In  France,  Dr.  Bushby  states  the  same  general  prac- 
tice :  at  some  vineyards,  he  was  told  that  they  never 
manured  the  vines ;  at  others,  for  instance,  under  date 
of  Montpelier,  he  says  :  "  [Notwithstanding  the  apparent 
richness  of  the  soil,  I  observed  them  eveiTwhere  digging 
in  large  quantities  of  dung,  and  this,  as  well  as  the  mode 
of  pruning,  indicated  that  they  were  more  anxious 
for  the  quantity,  than  the  quality,  of  the  produce.  The  - 
wines  of  this  district  are  almost  universally  converted 
into  brandy." 

All  the  small  proprietors  manure  their  vines  with 
strong  stable  dung ;  they  make  no  distinction,  using  that 
of  horses  and  that  of  cows. 

It  would  appear  that  the  question,  Are  vineyards  ma- 
nured ?  might  be  put  to  rest  as  an  established  fact  that 
they  are.  Unquestionably,  there  are  places  where  no- 
thing but  loam  and  vegetable  substances  are  used  for 
this  purpose.     But,  from  the  observations  of  travellers, 


THE  CULTURE  OF  THE  GRAPE.         187 

and  the  writings  of  agriculturists,  and  from  my  own  ob- 
servation, I  have  no  doubt  of  the  fact.  In  many  of  the 
grape  countries  of  Europe,  manure  is  so  valuable,  that, 
by  the  road  sides,  and  in  the  villages,  women  and  chil- 
dren are  frequently  on  the  lookout  for  the  droppings  from 
the  post  and  other  horses  that  may  be  passing  by.  Many 
a  time  have  I  seen  eight  or  ten  women,  scrabbling  for 
this  purpose,  come  very  near  a  pitched  battle.  In  Swit- 
zerland, and  parts  of  Germany,  as  well  as  in  some  parts 
of  France,  also,  the  farmers  have,  next  the  road,  in  front 
of  their  houses,  a  large  hole,  or  tank,  dug  in  the  earth, 
into  which  is  thrown  the  manure  and  all  the  refuse  mat- 
ter of  every  kind,  solid  and  liquid  ;  the  solid  matter  is 
heaped  up  in  the  middle  ;  the  rainwater  is  led  into  this 
hole  from  the  vicinity,  and  this  liquid  is  carried,  by  wo- 
men, in  large  buckets  strapped  to  their  backs,  and 
spread  broadcast  over  the  land.  This  I  have  seen  ap- 
plied in  wet  weather,  not  only  to  grass  land,  but  to  vine- 
yards and  other  crops, — a  practice  more  beneficial  to  the 
land,  than  agreeable  to  the  traveller. 

A  story  of  a  grape  grower,  who  had  become  so  poor 
that  he  could  give  but  little  manure  to  his  vineyard,  has 
been  circulated  within  a  few  years,  and  is  often  referred 
to,  verbally,  as  proof  of  the  uselessness  of  the  practice. 
The  account  went  on  to  say,  that,  finally,  having  no  ma- 
nure at  all,  as  the  yield  of  the  vineyard  was  less  and  less, 
from  the  constantly  diminished  quantity  of  manure  given 
to  the  vines,  and  he  becoming  poorer  and  poorer  in  con- 
sequence, being  almost  in  despair  at  the  prospect  of  star- 
vation for  himself  and  family,  the  thought  occurred  to 
him  that  the  trimmings  of  the  vines  might  be  of  service ; 


188         THE  CULTURE  OF  THE  GRAPE. 

accordingly,  the  young  shoots  and  leaves  were  cat  into 
pieces  and  dug  into  the  earth.  The  result  of  this  appli- 
cation was  a  fine  yield  of  fruit.  I  do  not  question  the 
correctness  of  this  story  :  it  is  not  improbable.  But,  in 
my  estimation,  it  is  proof  of  the  correctness  of  some  of 
my  statements  regarding  manures,  and  is  evidence  of 
the  importance  of  rich  soil,  and,  at  the  same  time,  is 
admitting  the  fact  of  the  practice  of  manuring  vine- 
yards, for  it  was  the  deficiency  of  the  manure  which 
caused  this  vineyard  to  give  fruit  in  a  less  quantity, 
when  it  had  been  accustomed  to  this  annual  stimulant. 
According  to  the  story,  the  vines,  at  last,  almost  ceased 
to  bear  fruit;  as  this  occurred  the  year  previous  to  the 
manuring  the  land  with  the  trimmings  of  the  grape,  it 
is  not  unreasonable  to  suppose  that,  by  this  cessation,  the 
plants  were  strengthened,  and  enabled,  the  coming  spring, 
to  show  a  good  crop  ;  and,  having  been  kept  without 
any  stimulant  the  year  previous,  and  but  little,  if  any,  the 
year  before  that,  this  application,  at  midsummer,  just  at 
the  moment  when  the  juices  being  washed  to  the  roots  . 
by  the  rains  at  this  most  suitable  time,  would  have  the 
most  beneficial  effect.  It  is,  unquestionably,  evidence  of 
the  value  of  the  trimmings  of  the  vine,  but,  also,  at  the 
same  time,  of  the  value  of  manures. 

If  I  were  about  to  locate  a  vineyard,  a  good  loam 
should  be  sought;  one  that  is  readily  worked,  and  made 
permeable  to  the  effects  of  sun  and  air.  If  it  were  of  a 
clayey  nature,  the  incorporating  of  a  good  proportion  of 
shells,  old  lime  rubbish  and  bricks,  bones,  and  charcoal 
screenings  would  improve  it,  using  all,  or  only  part  of 
the  substances,  as  they  are  more  or  less  difficult  to  ob- 


THE   CULTURE   OF  THE   GRAPE.  189 

tain.  If  it  is  intended  to  form  a  vineyard  on  a  gravelly 
hill,  or  other  spot  with  such  soil,  I  would  use,  of  these, 
bones  and  charcoal,  and  as  much  loam  from  an  old  pas- 
ture, which  had  heen  enriched  for  years  by  the  droppings 
of  sheep  and  cattle,  as  could  be  obtained.  If  none  of 
the  articles  above  named,  for  the  purpose  of  keeping  the 
earth  loose,  can  be  had,  other,  the  best  substitute,  must 
be  used ;  vegetable  mould,  leaves,  straw,  shavings,  and 
chips  of  wood,  &c,  are  suitable. 

With  regard  to  manures  for  enriching  the  land,  I 
would  have  a  compost  heap  prepared,  into  which  should 
be  incorporated,  with  reference  to  the  ease  of  obtaining 
them,  any  and  every  article  of  animal  or  vegetable  mat- 
ter capable  of  decomposition.  In  applying  them  to  the 
land,  the  condition  of  the  soil  must  be  taken  into  con- 
sideration, giving  more  or  less  according  to  its  richness, 
or  the  reverse.  The  purpose  for  which  the  grapes  are  to 
be  grown  must  be  considered  ;  if  for  dessert  more  nour- 
ishment will  be  required ;  if  for  wine,  a  less  quantity 
will  answer. 

After  a  vineyard  has  become  established,  (which  will 
be  in  five  years,  according  to  Chaptal,)  if  manures  are 
scarce,  thej7  may  be  more  economically  used  by  spread- 
ing and  digging  them  in,  when  new  ;  but  it  is  necessary 
to  be  cautious  in  applying  new  and  raw  manures  to  all 
fruit-bearing  plants  ;  inexperienced  persons  should  never 
apply  any  but  manures  from  the  compost  heap,  or  that 
have  been  meliorated  by  age.  If  guano  is  to  be  used,  it 
is  safer  to  do  so  by  forming  a  mixture  with  this  and  ve- 
getable mould,  or  loam.  As  a  liquid  manure,  it  is  ser- 
viceable, using  four  pounds,  at  most,  to  a  barrel  of  water. 


190         THE  CULTURE  OF  THE  GEAPE. 

The  grape  vine  requires  from  four  to  six  months,  ac- 
cording to  the  kinds,  to  perfect  its  fruit.  (See  August 
Muscat.)  Where  the  season  is  free  from  severe  frosts 
this  length  of  time,  and  there  are  no  other  obstacles,  as 
mildew,  blight,  &c,  the  vine  may  be  cultivated.  In  hot 
climates,  near  the  equator,  there  is  too  much  rain  ;  and, 
were  it  not  for  this  trouble,  it  is  not  likely  the  vine  would 
succeed,  as  it  requires  a  season  of  rest,  and  enough  of 
cold  to^cause  the  leaves  to  fall. 

"  The  same  latitude  does  not  always  allow  the  grape 
to  ripen  its  fruit  in  an  equal  degree  of  perfection.  The 
south  of  England  has  the  same  latitude  with  some  of  the 
vineyards  on  and  near  the  Rhine  which  give  good  wine  ; 
but  the  greater  humidity  and  obscuration  of  the  sun  pre- 
vent the  ripening  of  the  fruit,  and  the  observations  of 
Dr.  Daubeny  have  proved  that  the  ripening  of  fruits 
depends  more  on  the  illuminating  rays  than  on  the  calor- 
ific or  chemical  rays." 

Planting  the  Vines. — If  rooted  vines  are  to  be  planted 
in  the  vineyard,  this  operation  may  be  performed  at  the 
most  convenient  time  after  the  fall  of  the  leaf,  and  the 
ground  is  in  a  good  working  condition.  It  should  be 
done  with  care,  spreading  the  roots  cautiously  out.  If 
scions  of  the  vine  are  to  be  planted,  aud  where  the 
frosts  are  not  very  severe,  they  may  be  put,  immediately 
on  cutting,  into  the  earth  where  they  are  to  remain.  If 
it  is  considered  necessary  to  guard  them,  during  the 
winter,  from  the  frost,  they  should  then  be  put  into 
boxes  with  sr.nd  or  coarse  earth,  and  kept  in  a  cool  place, 
just  above  the  freezing  point,  and  then  plaut  them  out  as 
early  in  the  spring  as  possible. 


THE  CULTURE  OF  THE  GRAPE.         191 

The  system  of  Pruning  and  Training  tlie  American, 
varieties  of  the  Grape,  in  gardens,  on  houses,  and  in 
vineyards. — The  American  varieties  of  the  grape  require 
very  different  summer  treatment  from  the  European 
kinds.  The  system  of  training  them  which  I  should  re- 
commend as  the  best,  is  the  one  Speechly  advises  for 
espaliers.  It  is  having  eight  upright  canes  permanently 
established,  instead  of  one,  as  advised  by  myself,  for  the 
grapery. 

The  vine  is  to  be  established  in  this  form,  by  the  same 
process  as  Mr.  Hoare  gives  for  his,  (see  Tloare's  plan,) 
and  is,  in  fact,  restoring  this  to  its  original  and  most  ju- 
dicious system.  After  it  has  once  become  established, 
the  fall  or  winter  pruning  wilLonly  be  to  cut  back  the  pre- 
sent year's  wood  to  the  spur,  leaving  one  or  two  eyes,  as 
you  may  think  best. 

This  plan  is  illustrated  by  a  view  of  some  vines  trained 
as  above  described,  and  represented  as  in  full  growth  in 
summer.  The  only  pruning  recommended  for  the  sum- 
mer, is  to  stop  the  leading,  or  any  other  shoot  that  may 
be  growing  too  strong,  and  thereby  weakening  the  growth 
of  the  lower  limbs.  In  August  or  September,  stop  the 
shoots  by  cutting  or  pinching  off  their  ends.  The  foliage 
is  liable  to  be  injured  by  blight  in  some  sections  of  the 
country  ;  as  a  remedy  for  this  evil,  promote  a  good  stock 
as  a  reserve.  After  the  fruit  is  set,  and  is  as  large  as 
peas,  it  will  be  time  to  tie  the  shoots  into  the  trellis.  In 
the  view,  it  will  be  observed  that  this  has  upright  pieces 
three  feet  apart ;  the  shoots  from  the  spurs  can  be  se- 
cured to  these,  or  lighter  supports  may  be  placed  half- 
way between  them  for  this  purpose. 


192  TPIE   CULTURE   OF   THE   GRAPE. 

A  vine  should  be  six  or  eight  years  old  before  it  be  al- 
lowed to  cover  so  much  wall  as  represented  in  the  cut. 
The  first  year  of  bearing,  these  upright  shoots  may  be 
pruned  to  about  six  feet,  permitting  them  to  extend 
themselves  two  feet  every  year,  until  the  wall  is  covered. 
If  the  spurs  are  too  close  together,  some  of  them  must 
be  pruned  out,  so  that  every  spur  and  shoot  shall  have 
ample  room.  The  shoot  on  the  top  spur,  -when  the  wall 
is  full,  may  be  led  along  the  top  of  the  trellis  till  it  has 
grown  five  or  six  feet,  when  it  can  be  pruned  back  to 
about  three  feet,  leaving  the  lateral  to  grow,  which  can 
be  stopped,  if  it  grows  too  strong,  in  two  or  three  weeks  ; 
if  not,  let  it  grow  till  the  shoots  are  stopped  in  Septem- 
ber. In  the  winter  pruning,  this  must  be  cut  back,  "as 
are  the  other  shoots,  to  the  one  or  two  eyes. 

This  trellis  is  made  with  three  horizontal  pieces  of 
boards,  two  inches  wide  by  one  and  a  quarter  thick. 
The  first  one  is  fifteen  inches  from  the  ground,  the  second 
in  the  middle,  and  the  third  near  the  roof;  these  are  se- 
cured firmly,  fourteen  inches  from  the  house,  by  board 
cleats,  quite  stout,  which  are  nailed  to  the  trellis  and 
house.  On  these  horizontal  pieces  are  nailed  the  up- 
right ones  ;  they  should  be  one  inch  thick  by  two  inches 
wide,  eight  of  them  to  a  vine ;  the  distance  between 
them  should  be  three  feet  from  centre  to  centre.  The 
lower,  or  horizontal  limbs  of  the  vine,  must  be  trained 
to  the  lower  horizontal  strip,  and  the  upright  branches 
trained  one  to  each  upright  piece,  and  well  secured  by 
tying.    (See  cut.) 

K.  T.  Underbill,  M.D.,  of  the  city  of  New  York,  has 
a  vineyard  on  the  Hudson,  where  he  raises  large  quan- 


THE  CULTURE  OF  THE  GRAPE.         193 

tities  of  the  Isabella  and  Catawba  for  the  table,  which 
are  sent  to  the  New  York  market  for  sale. 

January  17th,  1842. — This  gentleman  wTote  an  ac- 
count of  his  vineyard,  for  the  "  Orchardist's  Companion," 
in  which  he  states,  "  that  he  has  been,  for  more  than  ten 
years,  extensively  engaged  in  the  cultivation  of  some  of 
our  native  grapes."  At  this  time  he  considered  the  Isa- 
bella and  Catawbaf  the  preferable  kinds  for  cultivation. 
Under  date  of  February  22d,  1848,  he  writes  me,  that  he 
is  still  of  this  opinion,  and  "  that  he  is  experimenting 
with  some  other  varieties,  but,  at  present,  I  am  not  pre- 
pared to  give  any  native  vine  I  have  ever  tried,  a  prefer- 
ence over  them.  I  have  twenty  acres  of  these  grapes 
under  successful  cultivation,  and  am  making  preparation 
for  putting  out  four  acres  more,  the  coming  spring.  I 
plant  on  the  side  of  hills  and  level  surfaces  ;  either  an- 
swer equally  well  in  this  climate.*  The  mildew,  which 
was,  at  a  former  period,  troublesome,  has,  with  the  ge- 
nerally improved  character  and  quality  of  the  fruit,  dis- 
appeared. They  do  not  suffer  from  the  rot,  save  in  con- 
fined situations,  during  very  warm,  raiuy  seasons.  My 
Isabella  grapes,  which  have  improved  so  much  in  qua- 
lity by  cultivation,  during  the  past  twelve  years,  mature 
earlier,  and  are  far  less  subject  to  injury  from  climate  or 
other  causes,  than  formerly.  Indeed,  an  Isabella  grape 
vineyard  propei'ly  j^lanted,  with  acclimated  vines,  and 
cultivated  as  they  should  be,  will,  in  this  climate,  give  a 
more  certain  annual  crop  than  Indian  corny 

In  the  communication  to  the  above  publication,  I  find 


*  Hudson  River,  State  of  New  York. 
9 


194         THE  CULTURE  OF  THE  GRAPE. 

Dr.  Underhill  has  more  fully  expressed  his  opinion  as  to 
the  improvement  in  the  quality  of  the  Isabella  and  Ca- 
tawba, which  were  growing  in  the  wild  state  about  forty 
years  since,  (time  of  writing  1S42.)  He  says,  "  the 
quality  of  my  fruit  has  changed  very  much  within  a  few 
years ;  the  clusters  and  berries  are  much  larger  and 
sweeter,  the  skin  thinner,  and  the  pulp  has  nearly  disap- 
peared. But  I  do  not  wish  to  be  understood  as  convey- 
ing the  idea  that  others,  having  a  suitable  situation,  and 
good  vines,  with  properly  directed  efforts  in  planting, 
pruning,  &c,  cannot  succeed  in  raising  as  fine  fruit  as 
grows  upon  Croton  Point." 

The  native  grapes  of  Massachusetts  do  not  improve  by 
cultivation  upon  removal  to  the  garden  ;  the  bunch  and 
berry  can  be  enlarged,  but  the  strong  foxy  flavor  still  re- 
mains, which  renders  them  unsuited  for  the  dessert. 

The  improvement  in  the  quality  of  the  Isabella  and 
Catawba,  spoken  of  by  Dr.  Underhill,  under  his  cultiva- 
tion, is,  no  doubt,  owing  to  suitable  soil  and  judicious 
cropping.  In  its  wild  state,  this  fruit  would  be  taxed  to 
its  utmost,  in  its  efforts  to  mature  the  abundant  crop 
which  it  naturally  produces ;  consequently,  the  fruit 
would  be  small,  and  the  flavor  deficient. 

Under  cultivation,  one  quarter  of  the  fruit  which  the 
vine  would  set,  is  as  much  as  it  would  be  allowed  to  ma- 
ture. This  would  enlarge  the  bunch  and  the  berry,  and 
hasten  the  period  of  maturation,  and  improve  the  flavor. 
I  believe  it  is  generally  admitted  to  be  the  case,  with  all 
fruit  trees,  that  a  small  or  limited  crop  is  the  highest 
flavored. 

The   summer   of  1847  was   an   un propitious  one  for 


THE  CULTURE  OF  THE  GRAPE.         195 

grapes,  in  the  open  air,  in  Massachusetts,  the  fruit  ripen- 
ing on  but  very  few  vines.  On  vines  exposed  to  the  due 
south,  where  the  soil  was  dry,  or  well  drained,  the  fruit 
ripened  when  the  vines  were  judiciously  jmined,  and 
curtailed  of  their  over- abundance  of  fruit ;  in  wet  situa- 
tions, it  failed  entirely. 

The  effect  of  a  warm,  dry  soil,  is  to  cause  the  sap  to 
rise,  and  the  shoots  to  put  forth  early  in  the  spring,  and 
generally  influencing  the  early  ripening  of  the  fruit. 
This  fact,  when  acted  upon,  in  situations  where  the  cli- 
mate is  sufficiently  mild,  can  be  made  of  service  in 
lengthening  the  season  for  this  fruit;  as,  by  planting 
vines  in  wet  situations  also,  you  will  have  a  succession  of 
fruit. 

H.  W.  S.  Cleveland,  Esq.,  of  Burlington,  1ST.  J.,  has  a 
vineyard  of  the  Isabella,  and  is  increasing  it  largely. 

The  following  is  Mr.  Cleveland's  account  of  his  vine- 
yard, furnished  me  for  publication,  at  my  request : — 

"  My  vineyard  comprises  between  two  and  three  acres, 
and  is  situated  on  the  south  side  of  the  Delaware  River, 
one  mile  above  Burlington.  The  land  is  level,  and  is  a 
rich  mellow  loam.  The  vines  were  planted  by  the 
former  proprietors  of*  the  farm,  in  1840,  and  I  am  told, 
by  a  laborer,  who  assisted  in  planting  them,  that  there 
was  no  other  preparation  of  the  soil  than  deep  plough- 
ing. Some  of  the  vines  are  now  ten  inches  in  circum- 
ference at  the  surface  of  the  ground.  The  rows  of  vines 
are  eight  feet  apart,  and  the  vines  sixteen  feet  apart  in 
the  rows.  They  are  trained  on  trellises  six  feet  high,  the 
posts  of  which  are  eight  feet  apart,  and  the  lowest  slat 
of  the  trellis  two  feet  from  the  ground,  the  next  four,  and 


196         THE  CULTURE  OF  THE  GRAPE. 

the  next  six.  Part  of  the  trellis  is  made  of  lath,  an  inch 
thick  and  two  inches  wide,  and  part  with  No.  12  wire. 
The  latter  is  decidedly  best.  It  costs,  in  the  first  place, 
but  half  as  much  as  the  lath,  will,  no  doubt,  last  much 
longer,  makes  less  shade,  and  saves  much  labor  of  tying 
up  the  vines,  as  the  tendrils  seize  upon  the  wires,  and 
save  the  necessity  of  strings.  My  plan  of  training  is,  to 
lay  in  a  shoot  from  each  vine  on  each  side,  to  meet  the 
corresponding  one  from  the  next  vine,  on  the  lower  slat, 
and,  as  the  vine  becomes  stronger,  two  more  in  the  same 
way,  on  the  next  slat.  These  are  never  cut  out,  and  the 
fruiting  shoots  are  grown  on  this  old  wood,  raising  new 
ones  every  year,  and  cutting  out  those  which  have  borne. 
I  begin  pruning  as  soon  as  the  leaves  fall,  and  work  at  it 
in  all  mild  weather,  through  the  winter.  I  have  pruned, 
in  every  week,  from  twentieth  October  till  tenth  of 
March,  and  never  have  been  able,  with  the  most  careful 
observation,  to  perceive  any  difference  in  the  time  of 
starting,  or  the  vigor  and  health  of  the  vine  or  fruit. 
The  late  pruned  ones  are  certainly  more  liable  to  bleed, 
but,  if  the  bleeding  hurts  them,  the  injury  is  not  yet  per- 
ceptible on  my  vines.  I  leave  from  three  to  five  buds  on 
my  fruiting  shoots,  according  to  their  strength.  More 
than  half  the  vines  in  this  vineyard  are  Isabella,  the  rest 
are  Catawba,  Eisinboro,  Black  Madeira,  Norton's  Seed- 
ling, and  one  or  two  other  inferior  kinds,  which  I  do  not 
know.  The  Isabella  is  the  most  certain.  The  Catawba 
I  think  the  finest  grape,  but  it  is  much  more  liable  to  rot 
and  mildew  than  the  Isabella.  Twenty  pounds  to  a  vine 
is  a  fair  crop  for  either  of  these.  The  Eisinboro  is  very 
highly  esteemed  in  this  vicinity.     Its  size  is  that  of  a 


THE  CULTURE  OF  THE  GRAPE.         197 

large  pea,  and  the  seeds  are  large,  but  its  flavor  is  pleas- 
ant, the  pulp  melting,  and  it  has  less  of  the  foxy  flavor 
than  any  of  our  native  grapes.  The  grape  which  I  have 
called  the  Black  Madeira,  I  am  inclined  to  think,  must 
be  the  Lenoir.  A  gardener,  who  worked  for  the  former 
owner  of  my  farm,  told  me  it  was  '  Black  Madeira,' — 
but  I  can  find  no  description  of  such  a  grape,vand  it  cer- 
tainly is  not  '  Bland's  Madeira,'  which  is  but  a  synonyme 
of  the  Alexander.  Downing's  description  of  the  Lenoir, 
answers  to  the  grape  which  I  have  called  Black  Madeira. 
It  ripens  a  week  or  ten  days  before  the  Isabella,  and  is 
a  sweeter  grape.  Norton's  Seedling  is  third  rate  with  us ; 
it  bears  well,  and  ripens  well,  but  is  foxy  and  sour. 

"  I  planted  a  new  vineyard  last  spring,  (1847,)  near  my 
old  one,  and  on  a  similar  soil,  though  the  ground  has  a 
very  gentle  slope  to  the  southwest.  Six  months  previ- 
ously, I  advertised,  in  our  village  paper,  for  bones  and 
refuse  animal  matter  of  every  description,  which  set  the 
boys  to  collecting  them,  and  before  spring  I  had  procured 
about  three  tons.  I  had  a  pit  prepared,  in  which  they 
were  thrown,  and  every  fresh  deposit  immediately  covered 
with  old  sod,  of  which  I  had  collected  a  great  quantity, 
from  along  fences,  &c,  before  the  ground  froze.  The 
field  where  my  vines  were  to  be  planted,  had  been  in 
clover  the  previous  year,  and  all  the  second  crop  of  the 
clover  had  been  suffered  to  die  on  the  ground.  As  soon 
as  the  ground  would  do  to  plough,  I  spread  the  contents 
of  the  pit,  bones,  sods,  &c,  as  evenly  as  possible  over 
the  ground,  breaking  the  skulls  and  largest  bones  with  a 
sledge.  I  then  run  a  furrow  across  the  field,  as  deep  as 
the  plough  could  go,  and  then  another  plough   in   the 


198         THE  CULTURE  OF  THE  GRAPE. 

same  furrow,  which  threw  out  the  sub-soil  to  the  depth 
'of  sixteen  inches.  The  first  plough  then  commenced  a 
second  furrow,  and  of  course  turned  the  slice  of  sward, 
with  the  bones  on  it,  into  the  bottom  of  the  first,  and  the 
second  plough  then  threw  the  sub-soil  over  it,  and  so  on 
till  the  whole  field  was  thus  trenched.  The  vines  were 
then  planted  in  rows,  six  feet  apart,  except  that  between 
every  third  and  fourth  row  a  space  of  nine  feet  was  left, 
to  admit  a  cart  with  manure.  These  vines  were  put  but 
six  feet  apart  in  the  rows. 

"  Grafting  Vines. — In  December,  1843,  being  about 
planting  a  quantity  of  foreign  vines,  in  a  green-house 
which  was  built  by  the  former  owner  of  the  farm,  it  oc- 
curred to  me  that  I  might  get  fruit  sooner,  if  I  could  graft 
upon  old  vines.  The  difficulty  was  in  removing  the  old 
vines.  I  had  some  Isabella  vines  of  four  years  old,  which 
I  had  been  obliged  to  remove  the  year  before,  and  these 
I  judged  best  to  make  the  attempt  with.  I  took  twelve 
of  them,  not  one  of  which  was  less  than  an  inch  in  dia- 
meter, at  the  surface  of  the  ground,  and  in  taking  them 
from  the  ground  I  used  the  greatest  care  to  preserve 
every  root.  I  first  took  a  trowel  and  dug  down  beside 
the  vine,  till  I  came  to  a  root,  and  then  followed  it  out 
to  its  extremity,  and  then  went  to  the  next  root,  and  so 
on,  so  that  I  was  sometimes  an  hour  digging  up  a  single 
vine.  I  then  planted  them  outside  the  house,  carried  the 
stem  to  the  inside,  underground,  sawed  it  off  two  or  three 
inches  below  the  surface,  split  the  stock,  and  inserted  two 
scions  in  each,  pressed  the  earth  as  tight  as  possible 
about  them,  and  so  left  them.  Some  of  them,  however, 
were  left  till  March  before  grafting,  but  I  did  not  per- 


THE  CULTURE  OF  THE  GRAPE.         199 

ceive  any  difference  in  their  growth.  As  soon  as  the 
eyes  had  pushed  enough  to  be  tied,  I  pulled  out  thei 
scion  which  had  the  weakest  shoot,  and  trained  the  othei 
up  under  the  rafters.  They  all  grew  that  season  to  the 
top  of  the  roof,  fourteen  feet,  and  were  there  stopped.  In 
the  fall,  there  were  ten  of  them  which  I  judged  to  be 
stout  enough  for  fruit,  and  I  cut  them  down  to  five  buds 
each.  They  bore,  and  ripened  their  fruit  well,  and  have 
continued  to  bear,  more  and  more,  the  two  seasons  since. 
I  allowed  one,vthe  past  season,  to  bear  twenty  pounds, 
which  was  too  much,  and  it  was  not  well  colored.  The 
rest  bore  about  twelve  pounds  each,  and  ripened  it  well. 
Two  of  them  made  rather  long-jointed  wood  the  first 
season,  and  were  cut  down  to  one  bud  in  the  fall,  and 
the  next  season  one  of  the  shoots  from  one  of  these  buds 
got  broken  off  by  accident,  and  I  immediately  cut  off  the 
stem,  under  ground,  and  grafted  a  second  scion  into  the 
first.  This  was  in  June.  It  grew  perfectly  well,  and 
has  fruited  for  two  seasons  past.  The  kinds  I  engrafted 
were  the  Black  Hamburgh,  Victoria,  Black  Prince,  and 
White  Sweetwater.  I  have  been  unable  to  perceive  any 
difference  between  the  size,  color,  and  flavor  of  the  fruit, 
from  that  of  the  vines  on  their  own  stocks. 

"  The  insects  which  breed  in  our  light  soil,  are  a  great 
trouble  here.  The  rose-bugs  attack  them  while  in  blos- 
som, and,  unless  a  direct  attack  is  made  upon  them,  they 
soon  destroy  a  large  crop  of  bloom.  I  have  boys  with 
tin  cups,  with  a  little  spirits  of  turpentine  in  them,  who 
go  through  the  vineyards  every  morning,  during  the 
three  weeks  or  thereabouts,  that  this  bug  exists,  collect- 
ing them  into  these  cups,  where  they  are  instantly  killed. 


200         THE  CULTURE  OF  THE  GRAPE. 

I  have  been  troubled  with  a  worm,  which  gets  in  the 
*grape  when  ripe,  and  often  destroys  a  whole  bunch,  bor- 
ing from  one  berry  to  another.  It  is  a  little  grey  maggot, 
about  one  eighth  of  an  inch  in  length.  In  the  vineyard 
formed  last  spring,  I  planted  three  thousand  vines,  all 
Isabellas.  Formerly,  I  used  to  be  careful  in  my  summer 
pruning,  but  after  experiment,  I  was  convinced  that  the 
vines  are  best  let  alone,  as  the  leaves  got  so  much  injured 
by  storms  and  insects,  that  all  that  are  left  are  needed  for 
ripening  the  fruit.  I  therefore  train  irp  the  growing 
shoots  to  the  trellis,  and  as  the  side-shoots  and  stragglers 
push  out,  so  as  to  be  in  the  way,  I  simply  trim  them 
off  with  a  pair  of  hedge  shears. 

"  I  have  been  carrying  out  the  plan  I  tolcl  you  of  last 
fall, — the  covering  of  the  ground  of  my  vineyard  with 
tan,  shavings,  and  pine  leaves,  and  the  advantages  ex- 
pected to  be  derived  from  it  are  as  follows :  that  it  will 
keep  the  weeds  from  growing,  and  save  the  necessity  of 
ploughing  ;  it  will  prevent  the  lower  bunches  of  grapes 
from  getting  spattered  with  the  earth,  when  it  rains, 
which  has  always  been  a  serious  trouble  when  the  earth 
was  kept  loose  by  ploughing  ;  it  will  keep  the  earth  cool, 
and  prevent  an  early  starting  of  the  buds,  which  some- 
times causes  serious  loss  from  late  frosts ;  and,  lastly  I 
hope  it  may  prove,  in  some  degree,  a  guard  against  those 
insects  which  breed  in  the  ground,  and  are  most  formid- 
able enemies. 

"  Horace  "W.  S.  Cleveland.* 

"  Oatlands,  Burlington,  1848." 

*  This  gentleman  has  been  so  troubled  by  a  small  green  worm,  which 
iufested  the  bunches  of  grapes,  that  he  has  almost  given  up  the  cultivation, 
in  the  open  ground.     185P. 


THE  CULTURE  OF  THE  GRAPE.         201 

In  a  subsequent  letter,  Mr.  Cleveland  writes:  ""We 
are  daily  lighting  rose-bugs,  which  made  their  appear- 
ance on  the  twenty  fifth  May,  but  in  that  part  of  the 
vineyard  the  ground  of  which  I  covered,  very  few  are 
yet  to  be  found,  though  they  have  heretofore  always  been 
most  numerous  there." 

The  fruit  in  the  above  vineyard  is  grown  for  the  dessert. 
The  amount  of  twenty  pounds  per  vine,  where  the  plants 
are  so  wide  asunder,  appears  to  me  to  be  a  small  crop  for 
vines  seven  or  eight  years  old,  of  the  Isabella  or  Catawba 
varieties.  It  is  unquestionably,  a  good  plan  to  limit  the 
plant  to  this  quantity  when  young,  and  no  one  can 
judge  so  well,  what  a  vine  is  capable  of  producing,  with- 
out injury,  as  the  one  having  it  in  charge. 

Culture  of  the  Grape  in  North  Carolina. — The  follow- 
ing is  a  condensed  account  of  the  grape  culture  in  North 
Carolina,  originally  written  for  the  November  number 
of  De  Bow's  Commercial  Keview,  by  Dr.  Sidney  Weller, 
of  North  Carolina  : — 

"North  Carolina  is  ahead  of  all  her  sister  states,  in  the 
wine  product,  by  some  thousands  of  gallons,  according 
to  the  agricultural  census  of  1840  ;  and,  as  far  as  I  know, 
my  vineyard  is  the  largest  in  this  state,  and,  I  suppose, 
in  the  south,  and  perhaps  the  most  productive  ;  since,  be- 
sides entertaining  hundreds  of  visitors,  and  disposing  of 
quantities  of  grapes  carried  away,  I  made,  last  vintage, 
forty  barrels  of  wine.  My  increase  of  product  has  been, 
annually,  for  a  few  years  past,  about  ten  barrels. 

"  Of  our  native  Scuppernong,  the  grape  for  the  south, 
I  make  wines  that  readily  bring  me,  in  different  markets, 
$1  to  $4  per  gallon,  according  to  quality. 


202         THE  CULTURE  OF  THE  GRAPE. 

"  Encouraged  by  patronage,  I  have,  for  years  past, 
cultivated  the  choicest  varieties,  (selected  from  every 
part  of  our  country,)  in  the  nursery  to  be  well  rooted, 
and  ready  for  market ;  and  more  of  the  Scuppernong 
than  any  other  variety,  not  only  as  the  best  southern 
grape,  all  things  considered,  but  that  it  cannot  be  pro- 
pagated, successfully,  by  cuttings,  but  by  layers,  or 
grafting. 

"  I  started  with  a  pretty  large  number  of  Scuppernong, 
and  other  native  cuttings — of  the  Scuppernong  mostly. 
The  cuttings  of  this  grape  all  put  out  in  the  spring,  but, 
as  usual  with  them,  they  all  died  in  the  summer.  It  is 
best  for  the  American  vintner  to  start  his  vineyard  with 
well-rooted  vines,  reared  in  the  nursery,  from  cuttings, 
or  from  layers.  Even  in  grafting,  it  is  better  to  begin  in 
the  nursery,  and  transfer  into  the  vineyard,  after  a  year's 
growth  ;  this  is  a  common  method  with  me  ;  though  I  have 
a  very  pretty  portion  of  vineyard  acquired  by  searching 
the  woods,  late  in  the  spring,  when  vines  are  in  the  leaf, 
and  getting  stocks  of  the  Fox,  and  other  common  kinds, 
an  inch  or  upwards  in  diameter,  grafting  them,  wedge- 
fashion,  and  then  transplanting,  ten  feet  each  way.  The 
6cions  (having  been  kept  back,  in  a  cool  place,  from 
sprouting,)  were  Weller's  Halifax  and  Norton's  Virginia 
Seedling.  They  are  kinds  I  esteem  next  to  the  Scupper- 
nong, as  free  from  the  propensity  to  rot,  and  in  other  re- 
spects good. 

"  It  is  the  uniform  result  of  long  experience,  that,  if 
grafting  is  effected  on  stocks  procured  or  dug  up  from 
the  woods,  success,  with  due  pains-taking,  will  surely 
follow,  if  done  at  any  time  from  the  complete  fall  of 


THE  CULTURE  OF  THE  GRAPE.         203 

leaves  in  autumn,  until  late  in  spring,  or  even  summer, 
when  the  scion  can  be  kept  back  from  sprouting.  But  if 
the  graft  be  on  stocks  not  dug  up,  or  stands  where  it 
is  to  remain,  it  must  be  done  in  the  fall  or  early  part  of 
winter,  to  ensure  success.  In  this  way,  I  readily  changed 
my  foreign,  and  other  rotting  kinds,  into  unexceptionable 
native  varieties.  ~No  clay,  or  any  other  covering  of  the 
grafted  part,  is  necessary  in  grafting  grape  vines  even 
with  the  ground.  All  that  is  to  be  done,  is  to  saw  off 
your  stock  and  put  in  your  scion,  (with  two  or  three  buds 
thereon,)  wedge-fashion,  as  in  cleft-grafting  fruit  trees, 
and  then  draw  earth  around  a  few  inches  high,  leaving 
one  or  two  buds  above  ground  ;  or,  where  the  stock  is 
very  large,  and  inconvenient  to  split,  I  have  made  a 
gimlet  hole,  and  inserted  the  scion,  spoil-fashion,  and 
then  drawn  the  earth  around. 

"  But,  to  avoid  disappointment,  the  vintner  should  be 
aware  that  more  trouble  and  attention  is  required  in  the 
grafting  process,  to  pull  off  sprouts  from  the  old  stock,  as 
they  spring  forth  to  rob  the  graft,  than  in  the  process 
itself;  and  this  is  far  more  the  case  in  grafting  to  stocks 
standing  in  their  original  place,  than  those  procured  from 
the  woods.  To  compensate  for  this,  however,  the  growth 
from  the  former  is  much  greater  than  from  the  latter, 
viz. :  eight  or  ten  feet  a  season,  in  the  one  case,  but 
thirty  feet,  not  uncommonly,  in  the  other.  Grafts  often 
bear  some  fine  clusters  the  first  season  of  growth,  and 
pretty  considerably  the  second."  Mr.  "Weller  is  of  the 
opinion,  "  that,  while  American  vineyards  far  exceed 
European  in  yield,  yet  they  fall  far  short  in  strength  of 
the  juice  yielded,  and  therefore  corresponding  keeping 


204         THE  CULTURE  OF  THE  GRAPE. 

ingredients  must  be  used."  He  is  in  the  habit  of  adding 
"  a  plenty  of  sugar,  or  brandy,  or  both,"  with  these  in- 
gredients. Mr.  "Weller  makes  a  fine  wine  with  grapes 
which  are  partly  unripe  ;  this  is  what  he  says  of  it : 
"  Made,  September  seventeenth,  thirty-three  gallons, 
composed  as  follows — of  five  bushels  of  White  Scupper- 
nong  grapes,  half  green  ones,  two  bushels  of  Purple 
Scuppernong,  two  and  a  half  bushels  of  common  or 
bunch  grapes  of  the  woods ;  fermented,  after  mashing 
(with  a  machine  of  two  wooden  rollers,)  two  hours ;  juice 
strained  through  folds  of  a  woolen  blanket,  as  it  run 
from  the  press  ;  twenty  pounds  of  common  brown  sugar 
then  added,  and  eight  gallons  of  good  apple  brandy,  and 
turned  into  a  new  cask,  fumigated  with  a  sulphur  match." 
This  wine  "  sold  readily,  after  being  racked  off,  for  two 
dollars  a  gallon,  under  the  name  of  Weller's  Scuppernong 
Champaigne."  He  further  says  of  the  quality  :  "  My 
wine,  with  no  other  ingredient  than  sugar,  or  pure  spirit, 
ever  added,  circulated  in  this  region,  and  other  parts  of 
our  country,  is  pronounced  by  the  best  judges  to  be 
more  unequivocally  pleasant,  healthful,  and  medicinal, 
than  any  foreign.  Persons  in  delicate  health  have  found 
essential  benefit  from  its  use  ;  and,  I  add,  that  the  wine 
made  with  pure  spirits,  as  a  medicated  medicine,  is  more 
generally  approved,  than  that  made  with  sugar." 

Mr.  Weller's  plan  of  planting  and  training  has  been, 
to  plant  the  vines,  the  Scuppernong,  twenty  feet  apart, 
and  other  kinds,  ten  ;  "  to  lead  them  up  on  posts,  six  or 
eight  feet  high,  and  then  sideways,  on  trellises  and  scaf- 
folding, so  that,  at  length,  underneath  the  canopies,  no- 
thing is  to  be  seen,  for  six  or  eight  feet  from  the  ground, 


THE  CULTURE  OF  THE  GRAPE.         205 

but  the  main  vine  stems  and  supporting  posts."  He 
adds  :  "  but  I  now  consider  twenty  feet  too  near,  for  the 
Scuppernongs,  thirty  or  forty  being  better,  unless  it  is  in- 
tended to  remove  every  other  one,  before  they  become 
too  large."  lie  saves  all  the  leaves  of  the  vines,  and 
digs  them  into  the  vineyard,  for  manure.  Mr.  Weller 
considers  this  as  the  true  American  system  of  training 
the  vine.  The  principle  of  allowing  the  vine  to  spread 
and  range  freely,  during  summer,  is,  undoubtedly,  cor- 
rect, as  applied  to  the  American  species,  and  it  is  what  I 
have  recommended  for  many  years.  Bat  the  system  of 
training  up  the  vine  by  posts,  and  then  spreading  them 
on  fiat  frame-work,  six  or  eight  feet  high  from  the  earth, 
is  as  much  a  European  plan  as  the  training  them  to 
sticks,  &c.  I  have  seen  many  vineyards  thus  trained,  in 
Italy,  and  other  countries.* 

In  speaking  of  the  great  size  of  the  vine,  he  says  :  "  I 
measured  to-day,  a  Scuppernong,  fourteen  years  old  from 
planting,  and  it  covers  an  area  whose  diameter  is  fifty 
feet.  Another  runs  thirty  feet  on  scaffolding,  and  then 
ascends  an  aspen  tree,  spreading  over  its  branches  to  the 
height  of  about  forty  feet ;  the  tree  full  of  grapes.  A 
vine  in  the  lower  part  of  this  state,  near  the  Scupper- 
nong Island,  in  the  Roanoke,  whence  this  grape  and  its 
name  originated,  produces  its  annual  yield  of  five  bar- 
rels of  wine,  I  am  most  credibly  informed. 

*  "  The  vineyards  are  much  more  beautiful  than  the  German  fields  of 
stakes.  The  vines  grow  over  a  frame,  higher  than  the  head,  supported, 
through  the  whole  field,  on  stone  pillars.  They  interlace  and  form  a  com- 
plete leafy  screen,  while  the  clusters  hang  below." — Page  237.  This  was 
on  the  Italian  side  of  the  Alps.  Views  A-Foot,  by  J.  Bayard  Taylor. 
New  York,  1846. 


206        THE  CULTURE  OF  THE  GRAPE. 

"  The  berries  of  this  grape  are  very  large.  I  have  fre- 
quently measured  selected  ones,  and  found  them  to  be 
three  and  a  half,  and  some  few,  four  inches  round. 
They  are  more  easily  gathered  than  other  kinds.  A  large 
sheet,  with  poles  fastened  to  two  sides,  is  held  under  the 
canopy,  and  a  third  person  shakes  the  canopy  above, 
with  a  forked  pole,  and  all  the  ripe  grapes  fall  into  the 
sheet,  and  the  green  ones  remain  on.  They  are  ripening 
here  about  two  months ;  and  that  period  ensures  succes- 
sive gatherings,  and  the  most  delicious  of  grape  fruit.  It 
is  a  peculiarly  southern  grape ;  and  for  the  south  it  is, 
doubtless,  the  best  grape  in  the  world,  considered  in  all 
respects.  I  learn  this  grape  does  well  everywhere  south 
of  latitude  37°  N.,  when  properly  managed,  and  this  is, 
to  trim  enough,  in  the  first  stages  of  its  growth,  to  pre- 
vent its  becoming  bushy,  and  afterwards,  (say  fifty  years, 
or  no  telling  how  long  a  vine  will  flourish,)  to  keep,  by 
scaffolding,  the  canopies  clear  underneath  of  all  strag- 
gling or  hanging  down  branches,  six  or  eight  feet  high. 
This  being  not  done,  the  vines  will  surely  fail  to  bear 
well,  and  to  have  the  fruit  in  perfection. 

"  My  Halifax,  I  estimate  next  to  the  Scuppernong 
grape.  It  runs  or  spreads  to  a  great  extent.  From  my 
study,  I  see  the  top  of  an  apple  tree  covered  with  fine 
large  clusters,  and  by  measurement,  with  a  ten-foot  pole, 
I  find  the  tree  forty  feet  distant  from  where  the  main 
stem  of  the  vine  stands,  to  the  ground,  and  the  tree  is 
twenty  feet  high.  The  berry  is  as  large  as  a  common 
bullet,  and  the  clusters  of  uncommon  size.  It  changes 
its  color  to  a  bright  purple,  long  before  it  ripens,  and  is 
a  good  table  grape.     The  Norton  Virginia  Seedling,  next 


THE  CULTURE  OF   THE  GRAPE.         207 

in  excellence,  is  a  good  eating  grape,  or  for  wine,  as  soon 
as  it  changes  to  a  dark  purple. 

"  Grapes  for  Cultivation  at  iJte  South. — Of  one  hun- 
dred and  fifty  varieties  of  grapes,  I  Lave  not  more  than 
about  twenty  I  consider  good  and  unexceptionable  in  all 
respects,  for  American  culture.  My  foreign  grapes, 
after  trial,  I  cut  down  as  worthless,  and  of  some,  even 
noted  natives,  I  cut  down  all  but  a  few,  and  grafted  other 
kinds  upon  their  stocks.  Of  the  Catawba,  Isabella, 
Herbernont's  Madeira,  and  the  Ohio,  or  Segar  Box,  and 
others,  I  retained  a  few  specimens  for  their  fruit,  when 
any  happened  not  to  rot,  which  is  about  one  season  in 
three,  with  me ;  though  I  see,  from  the  Patent  Office  re- 
port, that  the  Isabella  and  Catawba  are  not  so  prone  to 
rot  in  the  state  of  Ohio,  and  that,  more  northerly,  they 
are  still  less  prone.  The  rot  is  a  grand  difficulty  at  the 
south,  owing,  I  suppose,  to  the  heat  of  the  climate,  and 
the  vines  prone  to  it,  are  worse,  in  this  resj>ect,  by  age. 
This  season  has  been  uncommonly  fatal  to  the  kinds  in 
question.  Till  a  few  days  past,  we  have  had  rain  con- 
tinued for  two  weeks ;  even  some  grapes  in  the  woods 
rotted.  But,  to  close  this  essay,  I  will  briefly  report 
those  varieties,  in  my  vineyards,  rotting  and  not  rotting. 
The  Isabella,  Catawba,  Herbernont's  Madeira,  Long- 
worth's  Ohio,  Elsinburgh,  Norton's  Large  Purple,  and  a 
number  of  other  kinds,  pretty  much  all  rotted,  some 
others  about  half.  The  Yine  Arbor,  Somerville,  my 
Halifax  Seedling,  (from  the  seed  of  the  Halifax,  a  most 
excellent  grape,)  Brinkleyville,  and  a  few  others  ;  some 
few  rotted  on  part  of  the  vines.  The  kinds  least  prone 
to  rot,  are  Scuppernong,  Weller's  Halifax,  Norton's  Vir- 


208         THE  CULTURE  OF  THE  GRAPE. 

ginia  Seedling,  Lenoir,  North  Carolina,  Hunterville, 
Franklin,  and  some  other  varieties,  good  in  every  respect, 
and  none  of  which  rotted  this  season. 

Sidney  Welles. 
JBrinMeyville,  Halifax  County,  North  Carolina. 

It  is  only  by  such  tests  as  the  above,  that  the  grapes 
which  are  suitable  for  a  certain  climate,  can  be  ascer- 
tained. It  appears  that  the  Scuppernong  is  the  most 
valuable  for  the  south. — this  is  of  no  value  whatever,  at 
the  north,  being  more  tender  than  the  foreign  kinds.  In 
Massachusetts,  thus  far,  the  Isabella  is  the  only  kind  that 
has  really  done  well  in  all  situations  ;  at  the  south,  this 
rots  badly. 

The  Syrian,  Portion  Noir,  "White  Nice,  Muscat  of 
Alexandria,  and  Yerdelho,  varieties  of  the  grape  that  do 
not  push  so  early  in  the  spring  as  other  sorts,  should  be 
tried  at  the  south,  as  well  as  the  kinds  which  ripen  early. 
This  difference  may  cause  some  of  them  to  escape  dam- 
age, from  heavy  rains,  or  other  evils.  The  cluster  grapes, 
as  Black  July,  Miller's  Burgundy,  Pitmaston,  and  others, 
are  more  liable  to  suffer  from  the  rot  than  the  loose 
growing  kinds.  Training  them  high,  as  in  Italy,  from 
tree  to  tree,  may  be  the  means  of  preserving  them  from 
the  rot  and  blight.  If  this  plan  is  tried,  plant  the  vine 
at  a  distance  from  the  tree,  so  that  the  roots  of  the  two 
may  not  interfere.  The  vines  may  be  trained,  the  two 
or  three  first  years,  to  a  pole  in  the  earth,  and  thence 
carried  by  a  cord,  (or  any  other  way  that  may  recom- 
mend itself,)  to  the  tree  ;  thence  up  the  trunk,  and  around 
the  three  sides,  resting  upon  a  limb,  over  to  the  second 


THE  CULTURE  OF  THE  GRAPE.  209 

tree,  and  there  secured,  the  fruit  to  be  borne  on  the  cane 
between  the  trees ;  the  spur-pruning  of  this  is  advised. 
Another  plan  of  training  is,  to  let  the  vine  run  up  a  sin- 
gle tree,  and  branch  off  among  the  limbs  which  may  be 
well  thinned  of  its  branches,  to  admit  the  snn  and  air, 
and  the  vine  can  be  pruned  so  as  to  be  kept  within  reach. 

"  To  prevent  the  i  RoV  in  Grapes. — By  a  Jerseyman. 
Dear  Sir, — You  will  probably  call  to  mind  a  conversa- 
tion between  us,  when  I  was  at  ISTewburgh,  in  1846.  I 
laid  before  you  an  account  of  the  disease  which  had  then 
made  its  appearance  in  our  native  grapes, — the  Isabella 
and  Catawba.  It  commences  about  the  first  of  July,  in 
the  form  of  a  dark  spot  upon  a  few  berries.  These, 
afterwards,  become  entirely  spoiled  by  the  disease  ;  and 
this  rot  spreads,  from  berry  to  berry,  till  a  large  part  of 
the  bunch,  or,  in  many  cases,  whole  bunches  are  entirely 
spoiled  by  it.  Wet  seasons,  unsuitable  soil,  and  various 
other  causes  have  been  assigned  for  it ;  but,  as  yet,  to 
my  mind,  no  satisfactory  explanation  has  been  given. 

"  You  advised  me,  at  that  time,  to  apply  sulphur  and 
lime  in  the  form  of  gypsum,  or  common  ground  plaster 
of  Paris ;  and  you  also  advised  me  to  use  the  leaves  and 
primings  of  the  vines  for  manure. 

"  This  is  the  second  season  of  my  trying  your  advice ; 
and,  as  I  received  it  with  the  promise  of  making  known 
the  results,  I  accordingly  send  you  a  brief  statement, 
which,  I  think,  proves  that  the  advice  was  good. 

"  I  have  about  twenty  vines  of  the  Isabella  and  Ca- 
tawba grape,  in  a  full-bearing  state,  trained  on  upright 
trellises.  In  the  month  of  June,  (latter  part,)  1846,  at 
the  time  I  made  the  summer  pruning  of  the  vines, — ■ 


210         THE  CULTURE  OF  THE  GRAPE. 

cutting  off  the  side  shoots,  two  joints  above  the  fruit, — I 
opened  shallow  trenches,  say  four  or  five  inches  deep,  at 
the  roots  of  the  vines  to  be  pruned.  As  fast  as  the  prun- 
ing was  finished,  the  leaves  and  young  steins  cut  off, 
were  laid  in  these  trenches,  sprinkled  with  sufficient  gyp- 
sum or  plaster,  to  whiten  the  foliage,  (from  a  pint  to  a 
quart  per  plant,)  and  the  whole  trodden  down  and  buried 
in  the  trench. 

"  As  soon  as  the  leaves  fell  in  the  autumn,  I  repeated 
the  process, — raking  up  the  leaves  and  burying  them 
around  the  roots  of  the  vines,  after  dusting  them  over 
with  plaster,  as  before. 

"In  June,  1848,  the  present  season,  I  repeated  the 
same  operation  at  the  summer  pruning. 

"  Now  the  result  is  as  follows  : — 

"Although  the  season  is  remarkable  for  the  prevalence 
of  the  rot,  not  a  berry  on  any  of  these  six  vines,  so 
treated,  is  affected  ;  the  crop  being,  on  the  contrary,  very 
good, — the  fruit  large,  and  increasing  in  size.  The  vines, 
too,  are  remarkably  healthy  and  vigorous. 

"  On  the  other  hand,  the  remaining  vines,  fourteen  in 
number,  are  every  one  affected  by  the  rot — some  of  them 
very  badly ;  and,  even  on  those  least  affected,  ten  per 
cent,  of  the  berries  are  destroyed  by  this  disease. 

"  I  cannot,  therefore,  escape  the  conviction,  that  the 
treatment  you  proposed  has,  so  far,  been  effectual,  in  pre- 
venting this  disease. 

"I  ought  to  add,  that  the  vines  of  my  neighbors,  ge- 
nerally, are  much  affected  by  the  rot,  this  season,  and 
that  I  have  seen  no  Isabellas  or  Catawbas,  this  season,  that 
surpass,  in  appearance,  those  on  the  six  vines  alluded  to. 


THE  CULTURE  OF  THE  GRAPE.  211 

"  The  '  rot '  is  a  disease  that  has  only  appeared  within 
five  years,  in  this  part  of  the  country.  At  the  south,  I 
am  told,  it  has  always  existed.  On  the  Ohio,  as  I  gather 
from  Mr.  Longworth's  remarks,  in  your  journal,  it  is 
quite  troublesome  in  the  vineyards ;  and  it  appears  to  be 
on  the  increase,  through  the  country  generally.  A  re- 
medy for  this  disease,  must  be  considered  a  public 
benefit,  and  I  therefore  send  you  the  above  remarks,  for 
publication,  if  you  deem  them  worthy. 
"  Your  friend, 

"  A  Jerseyman. 

"August,  1848." 

"Remarks. — We  thank  a  '  Jerseyman,'  for  his  account 
of  the,  apparently,  quite  successful  experiment.  Our 
advice  was  based  on  two  considerations  ;  in  the  first 
place,  we  supposed  that  the  rot  might  be  owing  to  the 
want  of  some  inorganic  substance  in  the  soil,  necessary 
for  the  perfect  maturation  of  the  grape :  and,  secondly, 
perhaps  to  the  use  of  crude  animal  manures.  As  sulphur 
and  lime  are  large  constituents  of  those  volcanic  soils 
abroad,  where  the  grape  thrives  best,  we  recommended 
the  use  of  a  common  substance — gypsum — likely  to  sup- 
ply them;  and  as  the  foliage  and  shoots  of  the  vine  are 
well  known  to  afford  the  most  perfect  food  for  the 
growth  of  that  plant,  we  recommended  the  use  of  the 
primings  and  fallen  leaves,  buried  in  the  soil,  for 
manure. 

"  It  is  worth  while,  now,  to  repeat  the  experiment  on  a 
larger  scale,  in  vineyard  culture,  and  we,  accordingly, 
recommend  it  again  to  the  vino  dressers  on   the  Ohio, 


212         THE  CULTURE  OF  THE  GRAPE. 

with  a  similar  request  for  a  statement,  when  they  are 
ready  to  '  report  progress.' — Editor  of  the  Horticul- 
turist."   Vol.  3,  p.  121. 

I  have  never  had  the  rot  attack  a  grape  in  the  open 
air.  In  the  grapery  with  too  much  dampness,  or  in  very 
wet  weather,  it  sometimes  appears,  and  is  easily  checked 
by  fires,  drying  the  air  of  the  house.  It  shows  itself  first  on 
the  "White  Frontignan,  in  small  brown  dots,  very  minute; 
they  soon  spread  and  meet;  a  break  in  the  skin  next 
follows  ;  the  berry  soon  rots,  affects  its  neighbor,  and  more 
or  less,  or  the  whole  of  the  bunch,  is  destroyed.  Excess 
of  moisture  at  the  root  will  promote  if  not  produce  it. 
If  it  is  prevented  by  the  application,  as  stated  in  the 
communication  above,  it  must  be  a  different  disease  from 
that  I  am  acquainted  with.  Mr.  Downing  says,  "sul- 
phur and  lime  are  large  constituents  of  the  volcanic  soils 
abroad,  where  the  grape  thrives  best ;"  but  I  have 
always  understood,  that,  if  the  weather  was  too  wet,  even 
in  those  conntries,  they  suffered  from  this  evil,  particu- 
larly when  the  wet  weather  came  when  the  fruit  was 
ripening  or  ripe. 

Indiana  Cultivation. — Mr.  John  Davis,  of  Indiana,  ten 
miles  from  Louisville,  Kentucky,  in  1842,  had  a  vine- 
yard of  seven  acres,  but,  at  that  time,  one  and  a  half  acres 
only  of  it  was  in  bearing.  The  vines  were  planted  in 
rows,  six  feet  apart  and  three  feet  from  each  other  in  the 
rows.  The  editors  of  the  Louisville  papers  say,  that,  in 
September,  the  vines  in  bearing,  presented  the  appear- 
ance of  almost  "  solid  walls  of  fruit." 

Presuming  that  the  information,  from  this  vineyard, 


THE  CULTURE  OF  THE  GRAPE.         213 

would  be  valuable,  as  detailing  the  result  of  several 
years'  experience,  in  comparatively  a  new  section  of 
grape-growing,  in  this  country,  I  addressed,  the  past 
spring,  a  letter  (with  such  queries  as  I  thought  would 
procure  the  desired  statements,)  to  the  proprietor  of  the 
place.  The  letter  was  received  by  the  owner  of  the  vine- 
yard, Mr.  Amos  Goodwin,  who,  in  the  best  spirit,  gave 
me  all  the  desired  answers.  The  most  of  his  letter  is 
published  in  his  own  words,  as  follows  : — 

"  I  have  about  eight  acres  in  cultivation  •  the  vines 
are  planted  in  rows,  about  six  feet  apart,  and  at  the  dis- 
tance of  four  feet  in  the  rows.  My  system  of  pruning 
consists  simply  in  shortening  in  the  wood  of  the  past 
years  growth,  from  one  to  a  dozen  eyes,  according  to 
the  condition  of  the  vine,  and  afterwards  tying  up  the 
new  growth  to  the  trellis,  from  time  to  time,  as  it  may 
seem  to  require  support.  Stout  stakes,  about  five  and  a 
half  feet  high,  with  narrow  strips  of  board  nailed  on 
them,  constitute  the  best  trellis.  I  tried  wire,  but  the 
sun  heated  it  to  such  an  extent,  that  it  killed  the  tendrils 
of  the  vines,  and  frequently  injured  the  young  wood. 

"  My  grapes  are  principally  Catawba  ;  I  have  a  few 
of  the  Isabella,  but  do  not  use  them  for  wine.  The  Ca- 
tawba, as  a  wine  grape,  has,  in  my  opinion,  no  equal 
among  grapes  that  can  be  successfully  cultivated  in  our 
climate. 

"  We  have,  occasionally,  had  the  leaves  of  our  vines 
eaten  in  places,  by  an  insect,  but  never  to  an  extent  suffi- 
cient to  be  injurious.  The  rot  is  the  great  enemy  Ave 
have  to  contend  with  ;  some  seasons,  twenty  gallons  of 
wine  per  acre  can  hardly  be  realized  from  our  vineyards, 


214         THE  CULTURE  OF  THE  GRAPE. 

in  consequence  of  it.  I  have  noticed,  that,  whenever 
wheat  is  injured  by  the  rust,  the  grape  is,  to  a  propor- 
tionate extent,  affected  by  the  rot.  They,  doubtless,  ori- 
ginate from  a  common  cause.  As  to  what  that  cause  is, 
great  diversity  of  opinion  exists.  My  observation  does 
not  enable  me  to  give,  with  confidence,  any  opinion  on 
the  subject.  The  young  shoots,  in  spring,  are  seldom 
injured  by  frost,  except  in  low  grounds.  This  fact  is 
now  beginning  to  be  understood  by  our  farmers,  and  the 
highest  ground  is  selected,  for  both  vineyards  and  or- 
chards. 

"  I  have  never  tried  any  of  the  foreign  varieties,  Mr. 
Longworttrs  experience  having  satisfied  me,  that  it  would 
be  but  a  waste  of  time  and  money. 

"  There  are  a  considerable  number  of  vineyards  in  our 
county, — I  cannot,  of  course,  speak  with  entire  accura- 
cy,— but  I  think  I  cannot  be  far  wrong,  in  estimating  the 
quantity  of  land  devoted,  at  present,  to  the  culture  of 
the  grape,  in  this  county,  at  from  one  hundred  to  one 
hundred  and  twenty  acres.  In  this  estimate,  I  do  not 
mean  to  include  small  portions  grown  merely  for  family 
use,  but  vinej'ards  intended  for  the  manufacture  of  wine. 
This  quantity  will,  probably,  be  doubled  in  the  course  of 
two  years  more.  The  vineyards  on  the  hills  seem  to  do 
much  better  than  those  immediately  on  the  river.  In 
the  rich,  alluvial  bottoms,  they  do  not  succeed  well,  the 
fruit  almost  invariably  rotting. 

"  With  regard  to  the  profit,  a  careful  cultivator  may 
safely  calcnlate  on  two  hundred  gallons  of  wine  per  acre, 
one  year  with  another;  he  may,  with  as  much  certainty, 
calculate  on  selling  the  juice  at  the  press,  at  from  sixty 


THE  CULTURE  OF  THE  GRAPE.         215 

to  eight j  cents  per  gallon,  making  the  proceeds,  per  acre, 
from  one  hundred  and  twenty  to  one  hundred  and  sixty 
dollars.  The  same  labor  that  will  cultivate  twenty  acres 
of  corn,  will  suffice  for  ten  acres  of  grapes.  The  twenty 
acres  of  corn,  when  gathered,  may,  at  the  best  prices 
and  best  crops,  be  worth  two  hundred  and  fifty  dollars ; 
the  ten  acres  of  grapes,  from  twelve  hundred  to  sixteen 
hundred  dollars.  This,  however,  cannot  be  expected  to 
last  long ;  as  vineyards  increase,  and  they  are  doing  so 
rapidly,  the  price  of  wine  must  come  clown ;  it  can  be 
manufactured  and  sold  at  fifteen  cents  per  bottle,  and 
then  pay  the  producer  better  than  any  other  crop  he  can 
raise.  The  Cbampaigne,  manufactured  from  the  Cataw- 
ba, is  equal,  in  my  judgment,  to  the  best  European  brands. 
I  do  not  manufacture  my  own  wine,  but  sell  the  juice  to 
the  vintners." 

Amos  Goodwin. 
Near  Clxavlestoion, 

*  Clark  County,  Indiana •,  1848. 

In  a  subsequent  letter  from  this  gentleman,  dated  in 
June,  he  says,  "  our  grape  crop  looks  remarkably  well 
this  season  ;  the  most  trying  time,  however,  is  yet  to 
come,  from  the  middle  of  July  to  the  period  of  ripen- 
ing." 

"  Permit  me  to  describe  a  method  of  grafting  the 
grape  upon  old  roots,  that  I  have  never  seen  in  print. 
Cut  the  old  root. off,  some  two  inches  below  the  ground, 
by  a  horizontal  cut ;  then  choose  a  gimlet  just  the  size  of 
the  scion  to  be  inserted,  and  bore  from  one  to  three  or 
four  holes,  according  to  the  size  of  the  root,  and  insert 


216         THE  CULTURE  OF  THE  GRAPE. 

the  scions,  first  removing  the  loose  bark ;  the  holes 
should  be  two  or  three  inches  in  depth,  and  the  scions 
should  fit  accurately.  I  have  never  known  them  fail  to 
grow.  Old  kinds  may  thus  be  changed  in  two  years. 
If  the  operation  is  performed  so  late  in  the  season,  that 
the  root  shows  a  disposition  to  bleed,  grafting  cement 
must  be  used.  The  holes  should  be  in  the  direction  of 
the  grain  of  the  wood.  I  have  never  known  this  method 
fail,  and  I  have  never  succeeded  with  any  other,  though 
I  have  frequently  tried  both  cleft  and  split  grafting." 

Amos  Goodwin. 

Mr.  Charles  E.  Grant,  of  Roxbury,  who  has  produced 
very  beautiful  Isabella  grapes,  informs  me,  that  the  vine 
which  bore  them,  is  situated  at  the  south  of  his  house, 
and  is  trained  on  a  trellis.  The  soil  is  that  thrown  out 
by  digging  for  the  cellar,  previous  to  building  the  house  : 
it  is  a  clayey  loam ;  this  was  enriched  by  the  addition  of 
stable  manure,  old  leather,  &c,  and  immediatelyunder 
where  the  vine  was  planted,  about  ten  pounds  of  glue, 
which  had  been  damaged,  was  placed,  and  covered  with 
soil.  Mr.  Grant  is  particular  in  limiting  the  crop,  cut- 
ting away,  freely,  the  bunches,  and  thinning  the  berries 
also.     The  spur-pruning  is  followed. 

The  following  account  of  the  vineyards  in  Pennsylva- 
nia was  furnished  me,  at  my  request,  by  H.  W.  S.  Cleve- 
land, Esq.,  who  obtained  the  information  from  the  best 
authority,  one  of  the  largest  cultivators  of  Reading : — 

"  On  the  mountains  in  the  vicinity  of  Reading,  Penn- 
sylvania, the  grape  is  extensively  cultivated  by  the  Ger- 


THE    CULTURE    OF    THE    GRAPE.  217 

man  inhabitants.  I  am  told,  there  are  about  one  hun- 
dred and  forty  acres  planted  with  vines,  in  that  neighbor- 
hood ;  some  of  the  vineyards  are  fifteen  years  old.  The 
soil  is  a  red  slate ;  limestone  soils  are  avoided,  as,  they 
say,  the  grapes  on  such  soils  are  more  apt  to/nildew, 
and  do  not  ripen  so  well.  This,  I  have  been  assured  of, 
by  men  of  much  experience  in  vineyard  culture,  and  it 
certainly  is  a  very  important  fact,  if  it  is  a  fact.  The 
aspect  is  the  southern  -side  of  a  hill,  often  a  very  steep 
mountain  side.  Before  planting,  the  land  is  trenched, 
by  running  three  ploughs,  successively,  in  the  same  fur- 
row. The  rows  of  vines  are  five  feet  apart,  and  the  vines 
six  feet  in  the  rows.  The  vines  are  trained  to  stakes,  five 
or  six  feet  high,  and  are  cut  close  to  the  surface  of  the 
ground,  raising  new  shoots  from  the  stump,  every  year 
for  fruit,  which  are  left  two  or  three  feet  long,  and  then 
cut  off  at  the  stump,  after  fruiting.  They  prune  any 
time  between  the  fall  of  the  leaf  and  first  of  March. 
The  only  grapes  cultivated,  are  the  Isabella  and  Cataw- 
ba. Till  within  a  few  years  past,  they  have  only  used 
the  grapes  for  wine,  which  is  universally  drank  by  the 
Germans  in  that  vicinity,  and  sells  readily,  at  wholesale, 
for  seventy-five  cents  the  gallon.  They  calculate  that 
twelve  pounds  of  grapes  will  make  a  gallon  of  wine,  and 
an  average  yield  will  give  twenty  barrels  per  acre.  No 
spirit  or  sugar  is  added  to  the  liquor,  which  is  therefore 
nothing  but  the  pure  fermented  juice  of  the  grape. 
Yvrithm  a  few  years,  some  of  the  cultivators  have  begun 
sending  the  grapes  to  Philadelphia,  for  the  table,  where 
they  sell  them,  at  wholesale,  for  eight  cents  per  pound. 
They  are  packed  in  boxes  holding  one  hundred  pounds 

10 


215         THE  CULTURE  OF  THE  GEAPE. 

and  upwards,  with  alternate  layers  of  grape  leaves,  and 
are  sent  by  railroad,  fifty  or  sixty  miles." 

Hoeace  "W.  S.  Cleveland. 

Propagating  Vines  for  Planting. — The  custom  of 
planting  cuttings  immediately  in  the  vineyard  rows, 
where  they  are  to  remain,  has  been,  heretofore,  the  prac- 
tice, and  is  still  so,  in  most  countries  ;  the  cutting  con- 
sisting of  well-ripened  wood  of  the  current  season,  with 
a  small  part  of  the  old,  or  two  years  wood,  the  form  be- 
ing that  of  a  small  mallet.  The  wood  of  the  vine  roots 
freely,  and  cuttings  of  one  season,  if  well  ripened,  I 
have  always  found  to  grow.  The  best  method  of  raising 
vines,  is  by  single  eyes,  leaving  a  quarter  or  a  third  of 
an  inch  of  wood  on  each  side  of  the  eye.  This  method 
requires  a  bottom  heat,  to  meet  with  good  success.* 

The  cuttings  of  my  vines,  which  are  made  at  the  au- 
tumn pruning,  I  usually  mix  with  the  leaves,  manure, 
and  litter,  with  which  the  border  is  covered,  and  they, 
though  placed  there  as  manure,  root  freely,  and  we  are 
constantly  weeding  them  up,  during  summer.  It  is  said 
that  the  Scuppernong,  and  some  other  hinds  of  Ameri- 
can grapes,  do  not  do  well  from  cuttings.  "With  such 
varieties,  the  process  of  layering  must  be  resorted  to, 
and,  to  make  the  most  of  the  cane,  in  this  case,  the  shoot 
to  be  layered,  should  be  cut  between  each  eye,  obliquely, 
two-thirds  through  the  wood,  and  a  piece  of  shell,  or 
glass,  or  hard  wood,  put  in  the  cut,  to  prevent  its  closing. 
Roots  will  be  thus  readily  made,  and  the  vines  may  be 
taken  off,  and  planted  out  in  the  fall,  or  early  spring. 

*  See  Mr.  Roberts's  directions,  for  this  plan  of  growing  vinos. 


This  drawing  represents  a  vine  after  it  has  become  established  in  the 
grapery,  and  has  been  planted  six  or  more  years,  and  has  been  pruned 
agreeably  to  the  plan  which  I  have  adopted,  and  described,  pages  211  to 
130,  inclusive.  The  lateral  shoots,  which  proceed  from  every  leai;  or  eye 
on  the  current  year's  wood,  are  not  represented. 

Page  219. 


DIFFERENT  SYSTEMS 

OF 

TRAINING  AND  PRUNING  EXPLAINED. 


Hoake's  Plan. — After  planting,  the  vine  must  be  cut 
back  to  two  eye3. 

The  first  year,  if  more  than  two  shoots  push,  rub  the 
others  oft',  and  train  the  two  shoots  to  the  trellis.  As 
soon  as  it  appears  probable  that  no  accident  will  happen 
to  the  strongest  of  these  shoots,  cut  out  the  other :  this 
will  be  about  the  first  of  July  ;  continue  to  secure  the 
shoot  to  the  trellis,  from  time  to  time,  as  it  grows,  prun- 
ing in  the  laterals,  to  one  eye. 

In  November,  cut  the  vine  down  again,  to  two  eyes. 

The  second  year,  train  exactly  in  the  same  manner, 
and  if  any  fruit  appear,  take  it  off. 

Early  in  November,  cut  the  vine  down  to  three  eyes, 
thus  : 


The  third  year,  train  up  the  three  shoots,  and  rub  out 
all  others  ;  in  July,  prune  out  the  weakest  one  ;  stop  ali 


220 


THE  CULTURE  OF  THE  GRAPE. 


laterals  as  before ;  continue  to  train  the  other  two  care- 
fully, during  the  season.  About  the  first  of  September, 
pinch  off  the  ends  of  the  shoots. 

In  November,  cut  back  the  two  shoots  to  seven  buds 
each,  and  prune  out,  carefully,  all  the  laterals,  close  to 
the  buds. 

The  fourth  year,  early  in  February,  cut  out  of  each 
shoot,  the  first,  second,  fourth,  fifth,  and  sixth  buds  ;  then 
bend  the  two  shoots  carefully  down,  and  secure  them  in 
a  horizontal  position,  thus  : — 


Train  the  shoots  that  push  from  the  eyes,  three  and  seven, 
in  the  manner  indicated  by  the  dotted  lines,  and  if  more 
fruit  shows  than  is  proper  for  the  vine  to  bear,  cut  it  off 
after  the  berries  have  set ;  the  same  treatment  of  the 
vine  is  to  be  pursued,  during  the  season,  as  last  year. 

In  September,  stop  the  top  of  the  shoots. 

In  October,  as  soon  as  the  fruit  is  gathered,  cut  back 
the  first  and  third  shoots  to  as  many  buds  as  may  be 
deemed  necessary  to  produce  the  quantity  of  fruit  which 
the  vine  can  mature,  the  next  \ear,  and  the  second  and 


THE  CULTURE  OF  THE  GRAPE. 


221 


fourth,  shoots,  to  the  lowermost  bud,  each ;  cut  out  the 
lateral  shoots  close  to  the  buds. 

The  fifth  year,  train  the  two  canes  in  the  manner  re- 
presented below;  and  the  two  shoots,  which  will  push 
from  the  spurs  H,  H,  train  also  in  the  same  way. 

The  vine  has  now  assumed  the  form  which  it  is  per- 
manently to  retain,  and  it  may  be  considered  as  the  com- 
mencement of  a  system  of  alternately  fruiting  two  shoots, 
and  of  training  two,  at  full  length,  for  bearing  wood  to 
fruit  the  following  year  ;  which  method  can  be  continued, 
without  alteration,  until  the  vine  is  able  to  mature  more 
fruit,  when  the  arms  may  be  extended,  and  as  many 
more  upright  or  bearing  canes  added  as  are  required. 

This  plan  may  do  for  the  Isabella,  or  other  native 
kinds ;  it  might  answer  on  the  back  trellis  of  a  house, 
but,  for  the  roof,  it  would  not  succeed  so  well,  as  the 
shoots  would  occupy  too  much  space. 


222         THE  CULTURE  OF  THE  GRAPE. 

It  is  liable  to  the  same  objections  that  all  the  long  cane 
systems  of  training  are.* 

The  long,  or  succession  mode  of  pruning,  is  recom- 
mended by  Mr.  Loudon,  and  many  others.     It  is  thus  : — 

The  first  year,  one  shoot  only  is  allowed  to  grow,  which 
is  cut  down,  at  the  autumn  pruning,  to  the  second  or 
third  eye. 

The  second  year,  two  shoots  are  encouraged,  the 
strongest  of  which  must  be  stopped  three  or  four  buds 
be}^ond  the  middle  of  the  root,  the  weaker  one  after  grow- 
ing three  or  four  feet. 

At  the  fall  of  the  leaf,  the  shoots  are  to  be  reduced  ; 

*  Extracts  from  a  Journal  of  a  Horticultural  Tour.  By  a  deputation  of 
the  Caledonian  Horticultural  Society.     Edinburgh,  1823: — 

Ghent,  stat  of  the  Baron  de  Vrocylande. 

"There  are  two  small  vineries,  which  did  not  atford  us  much  satisfaction. 
The  vines  are  planted  in  front,  on  the  outside  of  the  house.  Every  year,  a 
new  set  of  wood  is  taken  into  the  vinery;  the  wood  produced  this  year,  is 
trained  upright,  on  an  exterior  trellis,  and  is,  next  season,  laid  down  to  a 
sloping  trellis,  and  made  to  yield  its  fruit  within  the  house. 

"  The  wood  which  has  once  been  forced,  is  cut  entirely  out ;  and  from 
the  same  roots,  new  upright  shoots  are.  annually,  required.  The  shoots 
which  had  been  forced,  still  remained,  and  a  bare  inspection  was  sufficient 
to  satisfy  any  one,  that  they  could  have  afforded  but  very  few  grapes. 
The  exterior,  upright  shoots,  of  this  season,  were,  at  the  same  time,  in  a 
very  backward  state,  and  there  was  (sixteenth  August,)  little  prospect  of 
their  acquiring  maturity  this  year." 

The  natural  soil  of  the  garden  is  represented  as  light  and  sandy ;  but  no 
Eiention  is  made  of  the  border  for  the  vines. 

At  the  seat  of  Madame  Vilain  Quatorze,  also,  at  Ghent,  the  same  method 
of  forcing  the  grape  is  pursued,  and  the  result  is,  sickly  ami  weak  vines. 

At  Brussels,  also,  they  found  similar  training  and  pruning,  and  with  no 
better  sua 

This  plan  of  training,  etc.,  is  upon  the  renewal  system,  and,  where  this 
is  adopted  and  continued  for  many  j*ears,  the  effect  must  be  to  weaken  tho 
vine. 


THE  CULTURE  OF  THE  GRAPE.         223 

the  main  one  must  be  pruned  back  to  the  middle  of  the 
roof,  and  the  lower  one  to  the  third  eve. 

The  third  year,  one  leading  shoot  is  to  be  trained  in 
from  each  cane,  and,  from  the  main  cane,  fruit-bearing 
side  shoots  will  be  produced  ;  one  bunch  only  on  a  shoot 
should  be  retained,  and  the  shoot  stopped  at  one  or  two 
eyes  beyond  it.  No  side  shoots  should  be  allowed  to 
grow  from  the  spur  or  cane  which  was  cut  back,  the 
leading  shoot  from  which  is  to  become  a  fruit-bearing 
cane  the  next  year. 

In  November,  the  shoot  from  the  end  of  the  fruit-bear- 
ing cane  must  be  cut  at  the  top  of  the  rafters,  or  within 
a  foot  of  the  top,  and  the  shoot  from  the  spur  must  be 
pruned  back  to  the  middle  of  the  rafter,  and  all  the  spurs 
that  bore  the  fruit  must  be  pruned  out. 

The  fourth  year,  a  crop  will  be  produced,  both  in  the 
upper  and  lower  part  of  the  house,  the  long  cane-bearing 
on  the  upper  part,  and  the  shorter  on  its  whole  length  ; 
a  leading  shoot  must  be  trained  from  the  short  cane,  and 
another,  a  new  cane,  from  a  spur  below. 

In  pruning,  at  the  fall  of  the  leaf,  the  long  cane  must 
be  taken  entirely  away,  and  replaced  by  the  cane  that 
bore  the  fruit  on  the  lower  part ;  the  spurs  on  this  must 
be  cut  out,  as  on  the  cane  last  year,  and  the  new  cane 
brought  up  this  year,  must  be  cut  back  to  the  middle  of 
the  rafters  ;  a  spur  must  be  left  below,  to  lead  up  a  new 
cane  from,  the  next  year. 

By  this  system,  you  have  the  whole  length  of  rafters 
fruited  by  two  canes,  and  a  third  one  is  to  be  growing  for 
the  next  year,  to  supply  the  place  of  the  one  which  is  to 
be  cut  out  at  the  fall  pruning. 


224 


THE  CULTURE  OF  THE  GRAPE. 


This  is,  unquestionably,  the  best  system  of  pruning, 
on  the  long  cane  principle,  and  it  is  explained  here  by  a 
representation  of  the  vine  in  the  successive  years. 


a,  is  the  vine  after  planting. 

i,  is  the  vrie  cut  back,  at  the  close  of  the  first  year  of  growth. 

c,  is  the  vine  cut  back,  at  the  close  of  the  second  year. 

d,  is  the  vine  as  it  will  be,  after  pruning,  at  the  end  of  the  third  year. 

e,  shows  the  vine  with  the  first  bearing  cane  cut  out,  and  pruned  for 
fruiting  the  next  year;  every  successive  year,  the  long  shoot  must  be  cut 
out,  and  its  place  supplied,  as  above  directed. 

Another  system,  practised  in  this  country,  is,  to  train 
a  new  cane,  every  year,  the  whole  length  of  the  rafter, 
to  fruit  the  successive  season  ;  the  cane,  which  bore  the 
fruit,  being  pruned  back  to  one  eye,  in  November.  This 
is  more  simple  than  the  former  plan ;  but  an  objection 
to  this,  and  ail  other  long  cane  pruning  and  training  is, 
that  it  requires  the  vine  to  produce  and  ripen  a  large 
crop  of  fruit,  and  a  great  extent  of  wood  also,  every 
year.     The  result  of  this  plan  would  be,  that,  in  a  few 


THE  CULTURE  OF  THE  GRAPE.         225 

years,  the  vine  would  evidently  be  less  and  less  vigorous, 
and  the  new  cane  would  be  constantly  growing  smaller, 
until  the  vine  would  not  bear  any  fruit,  when  a  year  of 
rest  would  be  required  to  enable  it  to  ripen  a  crop  again. 
By  this  system,  you  can  grow  very  large  bunches  of  fruit ; 
but,  if  it  is  true,  that  large  bunches  are  not  so  good  as 
smaller  ones,  (which  I  hold  to  be  the  fact,)  then  there  is 
no  advantage  in  this.  There  is  no  difficulty  in  having  a 
great  abundance  of  fruit  show  itself,  under  any  judicious 
pruning;  the  only  fear  is,  that  you  will  leave  more  on 
the  vine  than  can  be  ripened  properly,  and  this  risk  is 
increased  by  having  very  large  bunches. 

Another  plan  is,  to  have  one  long  cane  the  length  re- 
quired, and  to  be  spur-pruned,  as  recommended  as  the 
best  system  of  pruning,  differing  from  that,  however,  in 
the  cutting  of  the  spur  clean  out,  at  the  fall  pruning,  and 
not  at  one  eye,  as  there  directed.  The  reason  for  prefer- 
ring to  cut  at  one  eye  is,  that,  at  the  base  or  crown  of 
the  spur,  are  a  large  number  of  dormant  eyes,  which 
will  all,  or  a  great  many  of  them,  push  when  close  prun- 
ing is  practised ;  and,  where  there  are  a  great  number 
of  vines,  the  trouble  of  rubbing  out  these  is  considera- 
ble ;  but  when  one  eye  on  the  spur  pushes,  it  will  pre- 
vent these  from  growing ;  and  if,  at  any  time,  the  eye, 
from  injury,  does  not  push,  then  the  dormant  eyes  will, 
and  you  can  retain  a  shoot,  and  when  this  system  of 
pruning  has  been  carried  out  many  years,  and  the  spur 
becomes  too  long  for  convenience,  or  unsightly,  then  you 

can  train  one  of  the  shoots  that  are  constantly  pushing 
10* 


226         THE  CULTURE  OF  THE  GEAPE. 

on  the  bare  wood  of  the  spur,  and  prune  back  on  that, 
in  the  autumn,  to  one  eye. 

Another  plan  of  spur-pruning,  which  is  recommended 
to  be  practised,  when  the  object  desired  is  to  grow  large 
bunches,  and  the  regularity  and  neatness  of  the  vine  are 
not  considered,  is  to  prune  the  shoot  at  any  length,  cut- 
ting so  as  to  leave  a  full,  strong  eye  at  the  end,  for  fruit- 
ing ;  all  the  intervening  eyes,  excepting  the  one  at  the 
base,  are  to  be  pruned  out ;  this  is  to  be  grown  for  fruit- 
ing the  next  season,  and  is  to  be  pruned,  at  the  autumn 
trimming,  at  the  prominent  eye  ;  the  shoot  which  has 
fruited,  and  all  the  back  wood  on  the  spur,  should  be  cut 
out  entirely. 

Still  another  method  of  spur-pruning,  when  the  object 
is  large  bunches,  as  above,  is  to  have  four  or  five  spurs 
only,  on  each  side  of  the  cane,  fruiting,  each  year,  the 
alternate  spur ;  the  cane  on  every  other  spur  is  to  be 
pruned  back  to  one  eye,  and  the  alternate  cane  to  two  or 
three  feet,  and  five  or  six  bunches  allowed  to  ripen  on 
each  ;  the  cane  which  ripened  the  crop  the  first  year, 
must  now,  at  the  fail  pruning,  be  cut  back  to  one  eye, 
and  the  cane  which  is  to  fruit  the  coming  season,  should 
be  pruned  to  two  or  three  feet. 

These  are  several  of  the  most  approved  and  generally 
adopted  systems  of  training  the  grape.  Whatever  meth- 
od is  used,  should  be  persevered  in  for  several  years ; 
constantly  changing  from  one  system  to  another  is  bad, 
and  the  result  will  be  unsatisfactory. 

If  the  border  has  been  well  made,  and  the  vines  have 


a  a,  are  the  fruiting  spurs. 

b  b,  the  spurs  on  which  the  shoots  are  growing  for  the  nest  year. 

[To  face  page  226.] 


THE   CULTURE   OF  THE  GRAPE.  227 

never  been  over-cropped,  and  the  temperature  of  the 
house,  with  the  thinning  of  the  berries,  and  summer 
pruning  of  the  shoots,  have  been  properly  attended  to, 
crops  of  fine  grapes  can  be  had  from  vines  pruned  in 
any  of  the  methods  described.  The  plan  recommended 
and  adopted  by  myself,  is  considered  the  most  simple, 
and  the  one  taxing  the  vine  the  least  of  any  to  ripen  ad- 
ditional wood;  it  is  easily  kept  within  narrow  limits, 
giving  ample  room  for  the  light  to  be  admitted. 

In  the  best  vineyards,  where  the  richest  wines  are 
made,  they  limit  the  crop  a  plant  may  bear  to  a  small 
number  of  bunches,  usually  from  eight  to  twenty-five  in 
number,  and  in  weight,  to  from  ten  to  twenty  pounds  ;  in 
some  parts  of  France,  where  they  plant  the  vines  very 
close,  to  a  much  smaller  quantity. 

At  Xeres  in  Spain,  the  sherry  wine  district,  two  or 
three  mother  branches  are  trained  up  with  one  spur  on 
each  to  fruit,  and  the  vines  are  planted  five  feet  apart 
each  way.  The  crop  is  limited  to  eight  or  nine  bunches, 
weighing  about  fourteen  or  sixteen  pounds. 

At  other  vineyards  in  Spain,  where  poor  wines  are 
made,  the  vine  is  allowed  to  bear  twenty-five  or  thirty 
pounds. 

In  the  vicinity  of  Malaga,  where  the  Muscat  of  Alex- 
andria grape  is  grown  for  the  purpose  of  making  raisins, 
they  prune  close  to  the  old  wood  every  autumn,  and  the 
plant  is  kept  close  to  the  surface  of  the  soil,  which  is  a 
rotten  slate  ;  the  shoots  are  not  tied  up,  but  hang,  or  lie 
upon  the  earth.  The  fruit  also  lies  on  the  ground,  and  if 
it  were  not  so  gravelly,  it  would  rot ;  the  average  yield, 
per  vine,  here,  is  from  seven  to  fifteen  pounds ;  this  grape 


228         THE  CULTURE  OF  THE  GRAPE. 

makes  the  best,  or  Muscadel  raisin.  The  grape  from 
which  the  Bloom  raisin  is  made,  is  an  inferior  kind,  and 
the  grape  of  commerce  a  still  more  ordinary  one  ;  these 
are  grown  in  the  interior,  and  the  vines  are  allowed  to 
ripen  from  ten  to  twenty-five  pounds. 

Near  Perpignan,  in  France,  the  vine  is  trimmed  at 
about  six  inches  from  the  ground  ;  from  the  spurs,  at  this 
height,  the  bearing  shoots  proceed^  and  are  not  support- 
ed at  all  ;  the  close  spur-pruning  is  followed  ;  from  three 
to  eight  spurs  are  allowed  on  a  vine,  according  to  its  age 
and  strength. 

l^ear  Marseilles,  they  sometimes  prune  to  three  eyes 
on  a  spur,  and  each  vine  is  allowed  to  bear  from  eight 
to  twelve  bunches,  or  from  twelve  to  twenty  pounds. 

At  the  vineyards  that  produce  the  fine  wine  called 
Hermitage,  the  plants  are  only  two  and  a  half  feet  apart, 
and  are  two  feet  high,  supported  with  stakes  five  feet 
long ;  only  one  branch  is  allowed  to  fruit,  and  this  is 
pruned  back  to  from  three  to  eight  eyes,  and  from  eight 
to  ten  bunches  is  the  average  crop. 

At  the  vineyards  which  produce  the  Burgundy  wine, 
the  plants  are  grown  yet  closer  together.  The  rows  of 
vines  are  only  two  and  a  half  feet  apart,  and  the  plants 
in  the  rows  are  only  twelve  or  fifteen  inches.  After  the 
vines  have  been  three  years  planted,  the  space  between 
the  rows  is  filled  up  with  vines,  making  the  distance  be- 
tween the  plants  only  fifteen  inches. 

At  the  vineyards  of  Epernay  and  Ay,  where  the 
Champaigne  wine  is  made,  the  vines  are,  in  the  rows, 
planted  as  near  together  as  six  or  seven  inches,  and  the 
distance  between  the  rows  is  only  eight  or  nine.     Of 


THE  CULTURE  OF  THE  GRAPE.         229 

course,  the  vines  are  feeble,  and  produce  but  a  small 
quantity  of  fruit  each  ;  the  shoots  are  also  very  small 
and  weak,  but  the  vines  being  so  close  together,  the  gen- 
eral aggregate  of  fruit  produced  is  large. 

At  the  vineyards  on  the  banks  of  the  Rhine,  the  vines 
are  supported  by  stakes  five  or  six  feet  long ;  this  is  the 
case,  generally,  in  the  vineyard  culture  of  the  grape  in 
France.     The  spur-pruning  is  usually  adopted. 

In  Italy,  also,  the  same  system  is  generally  employed. 
In  this,  and  other  countries,  I  have  seen  the  table,  or  flat 
trellis  used. — (See  note  to  ISTorth  Carolina  system.)  By 
the  road  sides,  the  long  cane-pruning  is  practised  in  the 
following  manner: — A  vine  is  trained  up  the  trunk  of  a 
tree,  and,  at  the  height  of  twelve  or  fifteen  feet,  a  long 
cane  of  the  vine  is  led  from  this  tree  to  another,  and  se- 
cured ;  these  canes,  hanging  in  festoons,  present  a  beau- 
tiful appearance  when  the  fruit  is  in  perfection.* 

In  the  Azores,  the  vines  are  not  supported  by  stakes  ; 
usually,  a  small  pile  of  stones  encircles  the  plant,  and  the 
bearing  shoots  lie  on  these.  Muscats,  and  other  choice 
kinds,  which  are  grown  expressly  for  the  table,  are  gen- 
erally trained  on  a  trellis. 

At  Pico,  where  the  wine  exported  from  Fayal  is  made, 
the  vine  is  trained  on  the  surface  of  the  soil,  (which  is 
mostly  volcanic  rock.)  between  walls  composed  of  stone, 

*  "  As  we  advanced,  the  houses  became  more  Italian-like, — and  the  vines, 
heavy  with  ripening  grapes,  hung  from  bough  to  bough,  through  the  mul- 
berry orchards.''     Page  239. 

"The  vines  which  hung  from  tree  to  tree,  were  almost  breaking  beneath 
clusters  as  heavy  and  rich,  as  those  which  the  children  of  Israel  bore  on 
staves,  from  the  Promised  Land." — Page  276.  Views  A-Foot,  by  J.  Layard 
Taylor.     New  York,  1846. 


230 


THE  CULTURE  OF  THE  GRAPE. 


or  lava ;  and  between  these,  cross-walls  are  frequently 
interspersed,  to  break  the  force  of  the  winds,  intersect- 
ing the  vineyards  in  the  same  form  as  a  window-sash. 
At  Madeira,  a  similar  method  is  pursued. 

Vines,  in  the  open  air,  are  more  free  from  mildew 
when  trained  quite  high  or  very  low. 

In  villages  on  the  continent  of  Europe,  it  is  common 
to  see,  in  the  principal  streets,  the  vine  trained  on  the 
houses,  above  the  lower  windows,  about  twelve  feet  from 
the  ground  ;  a  great  quantity  of  fruit  is  thus  produced 
at  little  expense  ;  the  roots  running  under  tiie  pavement 
of  the  street. 

The  kinds  grown  are  usually  the  small  black  sorts, 
similar  to  the  Early  Black  July,  and  Miller's  Burgundy. 


They  are  trained  to  suit  the  taste  or  convenience  of  the 
cultivator.  The  following  method  is  frequently  met 
with  : — The  leading  shoot,  after  the  vine  has  become  es- 
tablished, should  be  treated  as  directed  in  the  rules  for 
the  management  of  the  American  grape. 


THE  CULTURE  OF  THE  GRAPE.         231 

The  pruning  is  on  the  short-spur  system.* 

It  should  be  borne  in  mind,  that  the  larger  the  crop  a 
vine  is  allowed  to  bear,  the  longer  will  be  the  time  re- 
quired to  mature  the  fruit,  and  the  quality  of  which  will 
also  be  deteriorated  in  proportion  to  its  amount. 

The  native  varieties  of  the  grape,  when  planted  in  a 
soil  naturally  dry  and  suitable,  will  do  well  without  a 
prepared  border ;  but,  as  a  general  rule,  it  must  be  re- 
membered that  the  more  care  there  is  bestowed  on  the 
preparation  of  this,  the  greater  will  be  the  chance  of 
success. 

The  Black  Hamburgh  grape,  when  well  cultivated,  is 
a  richer  fruit  in  this  climate  than  in  that  of  England,  and 
it  is  necessary  to  test  the  quality  of  the  foreign  kinds 
here,  as  the  experience  of  European  cultivators  does  not 
always  coincide  with  our  own.f 

*  In  the  Journal  of  Horticultural  Tom-,  Edinburgh,  1823,  is  the  follow- 
ing:— "  Grape  vines  are  likewise  commonly  trained  against  the  walls  of  the 
house?,  iu  the  outskirts  of  the  town,  (Rotterdam.)  and  we  were  assured 
that  they  often  prove  very  productive.  A  long  shed,  extending  two 
hundred  feet,  was  thickly  clothed  with  vine  branches,  which  were  tolerably 
well  filled  with  fruit.  There  were,  in  all,  six  plants,  which  grew  in  the 
open  area,  next  the  street;  we  observed  both  "White  and  Black  grapes;  the 
latter  were  more  numerous,  the  Fraukendale." 

f  Dr.  Liudley,  after  some  remarks  relative  to  fruits  of  American  origin, 
in  which  he  states  their  "utter  worthlessness  in  England,"  advising  his 
readers  not  to  try  them,  closes  with  this  language : — "  They  can  only  be 
disappointed  so  long  as  the  mean  of  the  hottest  month  is  64°  40'  in  London, 
and  803  TO'  in  New  York." — Gardeners'  Chronicle,  184S,  }\  51. 

By  the  above  remarks,  it  would  seem  that  Di.  Lindley  attributes  all  this 
difference  in  the  quality  of  fruits,  to  the  diminished  quantity  of  heat; 
doubtless,  in  this  difference  of  heat,  he  means  to  include  also  the  effect  of 
the  relative  proportion  of  diminished  light  from  the  sun,  which  is.  iu  part, 
the  cause  of  this  lower  temperature.  But  these  circumstances  will  not  al- 
ways explain  the  causes  of  these  differences  in  the  goodness  of  fruits.     For 


FLORIDA  CULTURE. 


The  Hon.  A.  G.  SemmeB,  of  Florida,  has  been  experi- 
menting with  Grapes  in  open  culture  in  that  section  of 
the  United  States,  and  with  marked  success.  The  reader 
of  the  following  remarks,  (extracted  from  letters  to  the 
author  of  this  book,)  will  see,  that,  notwithstanding  his 
vineyard  has  been  destroyed  by  a  terrific  gale,  enough 
has  been  proved,  to  show  that  the  vine  in  its  richest  va- 
rieties will  repay  the  cultivator  for  his  efforts. 

Apalachicola,  June  29,  1850. 
"  On  receiving  the  cuttings  of  the  Josling's  St.  Albans, 
enclosed  in  your  letter,  I  found  two  of  them  alive,  which 
I  grafted  on  wild  stocks ;  they  took  at  once,  and  are  now 

instance,  the  Black  Hamburgh  grape  cannot  well  be  surpassed  in  richness 
of  quality,  when  well  grown,  in  this  country.  It  is  generally  spoken  of  as 
a  very  desirable  kind  to  cultivate,  on  account  of  its  hardiness  ar-d  good 
bearing  qualities,  and  not  of  its  being  anything  more  than  a  good  grape ; 
"  though  not  of  the  very  first  quality,"  is  the  term  often  used  respecting  it, 
in  England.  The  Espcrione  is  there  spoken  of  as  but  little  inferior  to  the 
Hamburgh.  In  Massachusetts,  it  is  very  inferior,  and  not  worthy  of  a 
place  in  the  front  border  of  the  house,  but  on  the  back  wall,  where  its 
roots  can  be  kept  quite  dry,  the  quality  is  better;  in  a  position  where  its 
roots  are  situated  in  a  soil,  as  regards  moisture,  more  unlike  that  of  Eng- 
land, it  approaches  more  nearly  to  the  quality  of  the  fruit  there.  If  heat 
nee  in  the  Hamburgh,  why  does  it  not  in  the  Espcrione? 
ume  that  the  soil  of  a  country  has  some  effect,  as  well  as  the  sun  and 
heat,  in  effecting  these  changes.  It  is  not  confined  to  any  one  fruit,  but 
the  change  is  noticed  in  apples,  pears,  grapes,  peaches,  cherries,  and  other 
kinda. 


THE  CULTURE  OF  THE  GRAPE.         233 

growing  rapidly.  I  will  have  a  fine  crop  of  fruit  from 
them  next  year,  for  you  will  understand  that  a  vine 
grows  in  this  latitude  in  one  year,  what  they  do  in  your 
latitude  in  at  least  three  years.  The  last  season,  I  raised0 
a  fine  crop  from  a  graft  of  the  Muscat  of  Alexandria 
(on  wild  stock)  one  year  old:  one  bunch  weighing  eight 
and  a  half  pounds,  and  perfect  in  form  and  flavor." 

"The  birds  are  the  only  evil  we  have  in  this  climate 
in  raising  foreign  grapes.  They  never  touch  a  white 
grape,  probably  waiting  for  them  to  turn  black." 

"  Our  season  has  been  quite  backward  this  year,  and 
my  grapes  have  not  matured  as  early  by  a  month  as  last 
year.  During  this  month  I  have  had  the  Early  Musca- 
dine and  Malaga  in  abundance.  The  Black  Hamburgh, 
Black  St.  Peters,  and  Muscat  of  Alexandria,  are  ripen- 
ing rapidly,  and  will  be  in  perfection  the  following 
months,  July  and  August.  My  native  grapes,  Isabella, 
Catawba,  &c,  ripen  in  August  and  September.  The  Isa- 
bella here  is  a  very  inferior  grape,  and  ripens  very  bad- 
ly. The  Catawba  is  its  superior  in  every  respect.  Bland 
is  superior  to  either.  But  the  great  southern  grape  is  the 
Scuppernong ;  in  this  latitude  far  superior  to  North 
Carolina,  its  reputed  native  place.  A  gentleman  of  high 
character  and  intelligence,  who  cultivates  the  Scupper- 
nong in  Louisiana,  says  it  is  a  Grecian  grape,  and  that  the 
Greeks  make  their  finest  wine  from  it.  "We  never  prune 
it,  and  its  yield  is  almost  incredible  ;  when  perfectly  ripe 
the  fruit  is  a  very  deep  bronze,  very  sweet  and  with  but 
little  pulp." 

"The  foreign  grapes,  grafted  on  our  native  stocks,  do 
far  better  than  when  growing  on  original  stocks,    are 


23-i         THE  CULTURE  OF  THE  GRAPE. 

much  more  hardy,  far  more  luxuriant,  and  bear  better 
and  earlier.  The  Isabella  stock  will,  in  two  years' 
growth,  exceed  any  foreign  variety  I  have  tried,  in  four 
or  five  years'  growth,  but  any  foreign  variety  grafted 
will  grow  as  rapidly  as  the  native.  I  have  foreign  vines 
now,  grafted  last  February,  many  with  five  and  six 
branches,  each  branch  or  stem  from  fifteen  to  twenty-five 
feet,  and  they  have  until  December  next  to  grow,  when 
foreign  varieties  commence  dropping  their  leaves.  The 
native  varieties  drop  their  leaves  some  six  or  eight  weeks 
earlier,  except  the  Scuppernong,  which  continues  to  grow 
till  sometime  in  December." 

"I  train  my  vines  on  a  trellis  from  seven  to  eight  feet 
high  (of  wire),  but  cannot  follow  the  rigid  system  of 
pruning  recommended  in  European  culture,  and  prac- 
tised at  the  North.  Where  the  vines  are  allowed  to 
grow  with  but  little  pruning,  a  trellis  is  far  preferable  to 
the  arbor,  for  many  reasons  ;  but  we  have  to  so  train  our 
vines,  that  not  a  ray  of  sunshine  ever  touches  the  fruit ; 
otherwise  the  fruit  loses  much  of  its  fine  flavor  and  is 
altogether  robbed  of  its  bloom,  which,  if  it  does  not  pre- 
serve its  flavor,  at  least  adds  to  its  beauty.  The  grapes 
I  raise  (as  an  amateur)  are  said,  by  northern  gentlemen 
here,  to  be  far  superior  to  any  they  ever  tasted  from  the 
hot  houses  at  the  north.  There  can  be  no  climate  in  the 
world  superior  to  this  section  ("West  Florida)  for  the  for- 
eign grape.  I  have  tested  the  raising  of  the  foreign  va- 
rieties, at  least  for  six  years,  and  have  no  doubt  as  to  the 
success  of  any  one  of  ordinary  intelligence  undertaking 
the  business.  The  only  objection  in  this  place  and  im- 
mediate neighborhood  is,  the  soil  is  too  sandv.     This  we 


THE  CULTURE  OF  THE  GRAPE.         285 

have  to  remedy,  which  we  partially  do.  I  manure  alto- 
gether with  huiies  (whole),  shells,  and  palmetto  roots,  all 
deposited  in  the  ground  when  the  vine  is  planted  ;  they 
will  last,  I  believe,  twenty  to  thirty  years.  The  latter  ar- 
ticle contains  a  great  deal  of  potash,  and  it  affords  a  fine 
manure,  though  of  course  not  so  durable  as  the  former. 
Animal  matter  I  never  use,  unless  decomposed,  in  which 
state  it  is  very  superior.  There  is  no  substance,  however, 
equal  to  bones,  and  the  larger  and  fresher  the  better,  as 
they  afford,  by  their  gradual  decomposition,  the  very 
richest  and  most  suitable  manure  fur  the  vine.  If,  how- 
ever, wine  and- not  table  fruit  is  the  object,  vegetable 
manures  should  be  used  to  the  exclusion  of  bones  and 
other  animal  matter,  and  this  for  obvious  reasons. 

"Allow  me  to  say  that  I  have  derived  much  satisfac- 
tion in  reading  your  work  on  the  grape.  The  arrange- 
ment and  your  own  remarks  on  the  views  of  other  wri- 
ters are  most  judicious." 

"  I  have,  I  believe,  all  the  publications  on  the  subject 
extant,  and  thinking,  as  I  do,  that  it  is  superior  to  any  of 
them,  have  recommended  it  to  many  of  my  friends." 

"  Quincy,  Florida,  December  22,  1852. 

"  Yours  of  the  5th. instant  has  just  been  received,  and 
I  repfy  without  delay :  The  severe  gale  of  1851  de- 
stroyed my  vineyard  in  Apalachicola.  Being  located 
some  150  yards  from  the  bay,  the  water  swept  away  my 
dwelling,  and  killed  many  of  my  most  valuable  vines. 

"  The  remnant  I  brought  with  me  to  this  place,  where 
I  removed  last  January.  I  had  some  600  vines,  out  of 
which  I  have  saved  20  or  30.     The  cuttings  you  sent  me 


236         THE  CULTURE  OF  THE  GRAPE. 

were  all  growing  finel y,  most  of  them  having  been  grafted 
on  native  stocks.  This  year  would  have  tested  their 
quality  and  adaptation  to  this  climate ;  but,  I  regret  to 
say,  1  have  lost  them  all,  except  one  of  the  Josling's  St. 
Alban's.*  So  soon  as  I  can  make  the  necessary  arrange- 
ments I  shall  again  commence.  After  the  most  tho- 
rough trial,  I  am  perfectly  satisfied  that  the  foreign  grape 
cau  be  cultivated  in  this  climate  with  success.  The  cli- 
mate is  in  every  respect  adapted  to  its  cultivation,  and 
the  soil,  which  in  this  section  is  objectionable,  (being  a 
heavy  clay,)  is  very  easily  remedied.  The  ground  once 
properly  prepared,  all  that  is  necessary  to  ensure  suc- 
cess, is  a  judicious  system  of  pruning  and  training  the 
vines.  The  one,  in  this  climate,  is  as  important  as  the 
other,  and  either  neglected,  must  end  in  disappointment. 
The  rot,  which  is  the  great  evil  complained  of  by  almost 
every  one.  who  has  undertaken  the  cultivation  of  the 
vine  in  the  Southern  States,  particularly  in  this  latitude, 
is  to  be  attributed  altogether  to  the  fatal  error  they  have 
adopted  in  both  pruning  and  training.  The  preparation 
of  the  soil,  of  course,  is  essential  to  the  healthy  and  vig- 
orous growth  of  the  vine,  and  without  these  we  cannot 
have  good  fruit ;  but  it  is  a  great  mistake  made  by  many 
writers  on  the  subject,  that  certain  manures,  upon  which 
the  vine  feeds,  and  which  the  most  of  our  soils  are  de- 
ficient in,  will  prevent  the  rot.  The  close  pruning  for 
out  door  culture,  adopted  in  Europe,  and  the  Eastern 
States  particularly,  will  not  answer  for  this  climate.  The 
reason  is  very  obvious.     The  vine  is  too  much  exposed 

*  The  cuttings  referred  to  here  were  Hybrid  Seedlings  of  my  own  grow- 
ing, and  new  kinds,  mostly  of  recent  introduction  from  Europe. 


THE  CULTURE  OF  THE  GRAPE.         237 

to  the  intense  lieat  of  our  sun  ;  besides,  on  account  of  the 
heat  and  duration  of  our  summers,  a  vine  here,  under 
proper  culture,  will,  in  twelve  months,  grow  as  much  as 
a  vine  in  England  will  in  four  years.  And  to  adopt  the 
rigid  system  recommended  by  Mr.  Hoare,  would  ensure 
a  loss  of  the  fruit  every  year,  and,  in  the  end,  the  vine 
itself.  After  a  vine  has  become  established,  say  after 
the  first  fruit  year,  (if  healthy,)  it  should  never  be  pruned 
back  exceeding  one  half,  and  oftentimes  not  more  than 
one  third,  of  that  year's  growth,  unless  it  be  the  smaller 
lateral  shoots.  This  will  secure  a  sufficient  foliage  to 
protect  the  fruit  from  the  rays  of  the  sim,  which  is  the 
ma/m  cause  of  the  rot.  Unlike  other  fruit,  it  is  all-im- 
portant that  the  grape  be  entirely  shaded  at  every  stage 
of  its  growth  and  maturity,  otherwise,  if  it  escape  the 
rot,  it  will  be  small,  hard,  and  insipid.  I  have  known 
canvass,  and  other  artificial  means,  adopted  to  shade  the 
vines  in  this  climate.  This  will  not  answer ;  for  al- 
though it  will  secure  the  fruit  from  the  rot,  vet  the  rich 
flavor  of  the  grape  is  impaired,  if  not  entirely  destroyed. 
The  natural  shade  and  protection  of  the  fruit  is  the 
foliage,  and.  the  more  luxuriant  this  is,  the  greater  cer- 
tainty of  fruit  of  large  size,  and  rich  flavor.  After  seve- 
ral years'  experience  with  some  five  hundred  vines,  I 
have  never  known  an  instance  in  which  these  sugges- 
tions did  not  prove  true,  both  in  regard  to  the  native  and 
foreign  varieties,  especially  the  latter,  on  account  of  their 
thin  skin  and  great  delicacy. 

"  In  training  the  vine,  I  much  prefer  the  trellis  to  the 
arbor.  As  to  the  kind  of  grape  suited  to  this  climate, 
I  would  state,  I  know  of  no  foreign  variety  which  will  not' 


238   >      THE  CULTURE  OF  THE  GRAPE. 

succeed  in  open  culture,  and  I  have  cultivated  many  va- 
rieties which  cannot  be  raised  in  England  on  account  of 
their  great  delicacy.  The  true  Malaga — on  account  of  its 
exceedingly  thin  skin,  the  most  difficult- — I  have  culti- 
vated to  great  perfection,  and  it  was  pronounced  by  all 
who  tried  them,  as  far  superior  to  the  imported  Portugal 
or  Malaga,  as  a  ripe  peach  to  a  green  one.  Among  the 
foreign  varieties,  I  rank  first  the  Muscat  of  Alexandria  ; 
no  grape  can  equal  it  in  point  of  flavor,  and  I  have  raised 
them  weighing  S|  pounds  to  the  bunch,  and  without  an 
imperfect  grape.  Next  is  the  Black  Hamburgh,  and 
then  the  Malaga.  These  three  I  place  at  the  head  of  the 
list  of  foreign  grapes. 

"  Among  the  native  varieties,  the  most  valuable  I  con- 
sider the  Scuppernong,  which  cannot  be  cultivated  at  the 
north.  It  is  claimed  to  be  a  native  of  North  Carolina. 
This  is  a  mistake.  It  is  a  Grecian  grape,  known  there  as 
the  Alaric,  and  from  which  the  finest  wines  of  Greece 
are  made.  All  things  considered,  it  is  unsurpassed  as  a 
table  fruit,  except  by  the  three  foreign  varieties  I  have 
named.  As  a  wine  grape,  it  has  not  its  equal.  It  will 
yield  five  gallons  of  juice  to  the  bushel  of  grapes.  The 
fruit  in  Carolina  is  far  inferior  to  that  raised  in  this  cli- 
mate. In  point  of  flavor,  one  would  hardly  recognize  it 
as  the  same  grape.  This  is  to  be  attributed  mainly  to 
our  long  seasons,  the  fruit  blooming  in  May,  and  ripening 
in  August  and  September.  The  bunches  are  small,  vary- 
ing from  three  to  ten  berries  each,  and  when  properly 
cultivated,  the  grapes  will  average  from  2-£  to  3  inches 
in  circumference.  If  manured  with  vegetable  matter, 
they  have   but  little,  if  any,  pulp.     If  with  bones,  or 


THE  CULTURE  OF  THE  GRAPE.         239 

other  animal  manure,  they  are  a  richer  table  fruit,  but 
with  more  pulp,  and  consequently  less  valuable  as  a  wine 
grape.  The  vine  is  never  pruned.  It  prunes  itself. 
The  knife  is  fatal  to  it.  And,  unlike  all  other  grape  vines, 
it  will  not  strike  root  from  a  cutting,  it  being  propagated 
exclusively  by  layers.  The  next  best  grape  in  this  cli- 
mate, of  the  natives,  is  the  Elsingburgh,  and  with  this 
the  chapter  is  complete,  for  I  know  of  no  other  worth  the 
trouble  of  raising.  The  Isabella  is  utterly  worthless 
with  us  ;  so  is  Hyde's  Eliza.  The  Catawba,  and  "Warren 
grapes,  are  each  better ;  but  those  who  have  eaten  of 
either  the  Alaric  or  Elsingburgh,  and  especially  any  of 
the  foreign  varieties,  would  never  undertake  the  culture 
of  the  Isabella  or  Catawba. 

"  I  have  eaten  of  the  best  of  this  fruit  raised  by  Dr. 
Underbill  at  Croton  Point,  near  New  York,  and  have 
come  to  the  conclusion  that  it  is  impossible  to  rid  the 
Isabella  of  its  pulp,  and  of  that  wild  native  flavor  it  ori- 
ginally had.'- 

"I  have  been  compelled  necessarily  to  condense  my 
remarks,  but  allow  me  to  say  in  conclusion  that  I  know 
of  no  work  in  this  country  or  Europe  in  which. more 
valuable  suggestions  upon  the  subject  of  Horticulture, 
and  particularly  of  the  cultivation  of  the  grape  vine,  are 
to  be  found  than  in  your  publication.  With  my  entire 
library,  it  has  gone  to  sea,  in  the  gale  of  1851.  I  hope 
you   will   supply   me  with  a  copy  of  the  new  edition. 

*  [This  gentleman  is  not  partial  to  the  fox  flavor  of  the  native  American 
grape.  Many  can  be  found  who  are,  however,  and  I  think  this  number  is  in- 
creasing, as  evidenced  by  the  great  sale  of  this  fruit  annualljr,  and  the  im- 
mense quantities  now  grown  by  amateurs  for  their  own  use. — Ed.] 


240         THE  CULTURE  OF  THE  GRAPE. 

Those  who  have  a  taste  for  sncli  things,  and  wish  toleam, 
will  be  repaid  by  the  perusal. 

"  Respectfully  yours, 

(Signed)  "  A.  G.  Semmes." 

*• 

"When  preparing  this  third  edition,  I  wrote  to  R..  T. 
Underbill,  M.D.,  to  inquire  if  he  had  any  remarks  which 
he  might  wish  to  have  published ;  he  being  the  largest 
and  most  successful  cultivator  of  the  native  grape  in  the 
Northern  States.  The  following  letter  was  the  answer 
received. 

"  Croton  Point,  Decemher  25,  1852. 
"  J.  Fisk  Allen,  Esq.  : 

"  Dear  Sir, — Your  letter  is  received.  Having  been 
from  home  when  it  arrived  prevented  my  returning  you 
a  prompt  answer.  I  was  in  Philadelphia  at  the  time 
looking  after  a  vineyard  of  ten  and  a  half  acres  of  Isa- 
bella grapes  I  formed  last  spring  for  a  resident  of  that 
city.  That  is  to  say,  I  furnished  the  plants,  gave  every 
direction  for  the  preparation  of  the  ground,  and  the 
j:)lanting  of  the  vines,  and  agreed  to  furnish  him  with 
one  of  my  vinedressers  in  two  years  after  it  was  planted, 
when  it  will  be  of  proper  age  for  bearing  fruit,  and  he 
will  prune  it  accordingly.  He  will  have  the  entire  di- 
rection of  the  vineyard  ;  the  proprietor  paying  him  a 
reasonable  compensation  for  his  labor. 

"  I  have  in  this  manner  established  quite  a  number  of 
vineyards,  beside  my  own  at  Croton  Point,  in  the  vicini- 
ty of  New  York  city,  Philadelphia  and  Baltimore,  and 
trust,  if  I  live  a  few  years  longer,  to  form  one,  or  more, 


THE  CULTURE  OF  THE  GRAPE.         241 

in  the  vicinity  of  every  city  between  New  York  and 
New  Orleans. 

"  Yon  state  you  are  about  publishing  a  third  edition  of 
your  work  on  the  Grape,  and  that  it  occurred  to  you  that 
I  might  wish  to  say  somewhat  in  reference  to  my  success 
in  the  cultivation  of  the  grape  at  Croton  Point. 

"  First  I  will  state  I  have  read  your  work  on  the  culti- 
vation of  the  grape  under  glass,  and  so  far  as  I  am  capa- 
ble of  judging  in  this  department,  I  do  consider  it  one  of 
the  best  that  has  been  published.  Yonr  views  in  reference 
to  the  preparation  of  the  border  for  a  grapery  are  very 
correct.  The  gross,  rank,  stimulating  manures  so  fre- 
quently used  in  large  quantities,  may  sometimes  give 
very  large  clusters,  but  the  excellent  flavor  will  be  sacri- 
ficed, and  all  the  good  qualities  proportionally  deterior- 
ated. 

"  I  first  read  your  book  two  or  three  years  since,  and 
was  happy  to  find  my  views  were  not  solitary  on  this 
subject.  It  is  a  general  law  of  the  vegetable  economy, 
that  gross,  rank  manures,  have  a  tendency  to  prevent 
that  perfect  assimilation  necessary  to  give  the  excellent 
flavor,  and  secure  the  development  of  a  large  proportion 
of  nutritive  qualities  in  fruits  and  vegetables. 

"  You  state  you  were  in  New  York  during  the  grape 
season  and  that  you  saw  '  any  quantity  of  very  fine  Isa- 
bellas from  my  vineyards.'  You  say  further  you  '  never 
saw  finer,'  and  '  that  they  were  well  ripened,  rich,  and 
sweet.'  I  can  not  help  feeling  I  have  accomplished 
much,  when,  however  complimentary  I  may  view  your 
letter,  my  fruit  has  secured  the  approbation  of  one  of 

the  most  successful  cultivators  of  grapes  under  glass  in 
11 


242         THE  CULTURE  OF  THE  GRAPE. 

the  United  States.  In  relation  to  the  success  of  my 
vineyards  at  Croton  Point,  I  may  say,  they  have  more 
than  realized  my  most  sanguine  expectations.  The  fla- 
vor and  general  character  of  the  fruit  have  improved 
very  much  during  the  last  ten  years  ;  and  will  I  believe 
continue  to  improve  by  close  attention  and  good  manage- 
ment. When  a  vineyard  of  Isabella  grapes  is  properly 
formed  and  cultivated,  the  crop  of  fruit,  in  this  vicinity 
(below  the  Highlands  of  the  Hudson  River),  is  about  as 
certain  as  a  crop  of  Indian  corn.  When  their  proper 
culture  is  not  understood,  a  crop  of  fruit  would  be  near- 
ly as  uncertain  in  the  Southern  States,  as  in  this  latitude. 
"  The  demand  for  the  fruit  is  greatly  on  the  increase. 
There  are  ten  or  twelve  vineyards,  of  moderate  size,  in 
the  vicinity  of  New  York  beside  those  at  Croton  Point, 
many  of  which  have  come  into  bearing,  and  yet  the 
market  has  shown  less  appearance  of  being  over-stocked 
with  grapes  of  the  first  quality,  than  it  was  many  years 
ago,  when  the  quantity  furnished  was  comparatively 
small.  The  fact  is,  quite  a  number  of  our  citizens  are 
beginning  to  eat  grapes  for  pleasure  and  health.  When 
the  greater  part  of  the  community  who  can  afford  it, 
partake  freely  of  this  delightful  fruit,  which  they  will  in 
ten  years,  or  less,  if  they  can  obtain  it,  it  is  my  belief,  from 
a  close  scrutiny  into  the  rise  and  progress  of  the  grape 
culture  on  the  Atlantic  seaboard,  a  hundred  vineyards 
will  not  supply  the  demand  for  this  fruit  in  New  York, 
Philadelphia,  and  Boston,  at  remunerating  prices. 
"  Yours  truly, 

"  R.  T.  Underbill,  M.D." 


THE  CULTURE  OF  THE  GRAPE.         243 


REMARKS  ON  THE  USE  OF  MANURES. 


Since  the  publication  of  the  first  edition  of  the  Cul- 
ture of  the  Grape,  there  has  been  much  interest  ex- 
pressed in  the  question,  whether  animal  substances  were 
beneficial,  or  otherwise,  as  part  of  the  compost  forming 
the  border.  This  interest,  in  this  country,  has  been  in- 
creased by  an  article  in  the  Magazine  of  Horticulture, 
edited  by  Mr.  Hovey,  in  which  he,  in  strong  language, 
disapproves  of  not  only  animal  remains,  but  classes 
under  the  term  of  "  quackery"  almost  every  article  that 
has  been,  from  time  immemorial,  considered,  both  by 
practical  gardeners  and  scientific  writers,  as  useful  as 
amendments  for  the  vineyard.  This  opinion  of  his,  being 
published  about  the  time  of  the  appearance  of  the  above 
pamphlet,  wherein  I  had  directed  most  of  these  articles 
to  be  used  in  the  formation  of  the  border,  excited  some 
remark,  and  the  question  is  often  asked,  How  can  there 
be  such  a  diversity  of  opinion  and  practice  ?  My  belief 
is,  that  there  is  not  so  wide  a  difference  as  there  would 
appear ;  the  reason  fur  this  will  be  given  in  the  proper 
place. 

A  subsequent  article  by  the  same  editor,  in  confirma- 
tion of  his  former  opinion,  appeared  in  the  February 


244         THE  CULTURE  OF  THE  GRAPE. 

number  of  his  magazine,  and,  in  support  of  his  views,  he 
brings  forward  the  editor  of  the  Gardeners'  Chronicle, 
who  disapproves  of  carriou,  but  nothing  is  said  against 
shells  and  other  articles  bj  this  gentleman;  on  the  con- 
trary, the  application  of  these  is  incidental!}7  approved 
of,  by  the  commendation  of  authors  who  do  advise  their 
use. 

The  following  remarks  of  Mr.  Hovey,  are  the  two  ar- 
ticles referred  to : — 

"  On  the  Formation  of  Vine  Borders.  By  the  Edi- 
tor.— The  cultivation  of  the  grape  vine  under  glass  is 
now  attracting  much  attention ;  and  many  new  vineries 
have  been  erected  in  various  parts  of  the  country  the  last 
two  years.  The  formation  of  the  border,  certainly  one 
of  the  most  important  objects  connected  with  the  suc- 
cessful management  and  future  welfare  of  the  vines,  is, 
therefore,  considered  as  deserving  of  every  attention. 
Much  has  been  written  upon  this  subject  in  each  volume 
of  our  magazine,  and  we  have  endeavored  to  present  our 
readers  with  all  the  information  which  could  be  of  any 
value  to  the  amateur  or  practical  cultivator.  In  our  ar- 
ticle in  our  last  volume,  (Yol.  13,  p.  293,)  upon  the 
growth  of  the  grape  vine  in  the  greenhouse  or  conserva- 
tory, we  gave  a  few  hints  upon  the  preparation  of"  vine 
borders,  and  remarked  '  that  zfine  crop  of  grapes  could 
be  obtained  without  all  the  quackery  so  often  recom- 
mended in  their  formation,  such  as  a  bed  of  oyster  shells, 
or  boiled  bones,  dead  horses,  cattle,  dogs,  slaughter-house, 
manure,  blood,  soot,  &c.' 

"  Some  of  our  practical  friends,  who  have  had  some 
experience  in  the  culture  of  the  grape,  have  been  some- 


TEE  CULTURE  OF  THE  GRAPE.  245 

what  surprised  to  find  we  were  not  a  firm  believer  in  the 
great  efficacy  of  the  very  richest  ingredients,  such  as 
dead  animals,  for  the  formation  of  the  border,  and  some 
have  been  almost  disposed  to  doubt  whether  our  own 
success  was  not  effected  by  some  such  aid,  contrary  to 
our  statement.  To  the  former,  we  need  only  remark, 
that  we  are  more  and  more  convinced,  that  the  employ- 
ment of  the  carcasses  of  animals  is  of  no  benefit  what- 
ever, but  rather  an  injury  in  the  end  ;  and,  to  the  latter, 
we  shall  merely  state  that,  whatever  practice  we  recom- 
mend, we  invariably  adopt,  until  experience  assures  us 
that  it  is  founded  in  error. 

"  The  subject  of  the  preparation  of  vine  borders  has 
recently  attracted  considerable  attention  in  England,  and 
various  communications  have  appeared,  in  some  of  the 
gardening  periodicals,  in  relation  to  the  practice  of  using 
the  carcasses  of  dead  animals.  This  discussion  has  taken 
place  in  consequence  of  the  publication  of  a  small,  but 
excellent  little  work,  of  only  eighty  or  ninety  pages,  upon 
the  culture  of  the  grape,  by  Mr.  Roberts,  a  very  success- 
ful cultivator.  Probably,  few  copies  of  the  volume  have 
ever  found  their  way  here,  in  consequence  of  the  high 
price  at  which  it  was  published.  We,  however,  received 
a  copy  when  it  first  appeared,  and  read  it  with  much 
interest,  and  came  to  the  same  conclusion  as  Dr.  Lindley, 
whose  article  we  are  about  to  notice,  that  it  was  one  of 
the  most  thorough,  practical,  and  common-sense  treatises 
which  we  had  ever  read,  and,  saving  its  recommendation 
of  the    '  pabulum'*  of  dead   animals,    to   produce   the 

*  A  substance  affording  nourishment. 


246         THE  CULTUKE  OF  THE  GRAPE. 

'  nectar  of  Bacchus,'  was  just  what  every  cultivator  of 
the  grape  was  in  need  of.  We  had  intended  to  have  pre- 
pared a  review  of  it,  but  other  matters  pressed  upon  us, 
and  it  was,  for  the  time,  forgotten. 

"The  preparation  of  our  article  in  our  last  volume 
brought  the  subject  up  anew,  and  it  was  in  reference  to 
Mr.  Roberts's  views  that  we  made  the  remark  before 
quoted.  Subsequently  to  the  publication  of  our  paper, 
and  unknown  to  us  at  the  time  we  wrote,  appeared  Mr. 
Allen's  pamphlet  on  the  culture  of  the  grape,  in  which 
he  advises  the  use  of  carcasses  of  dead  animals,  if  they 
can  be  had,  to  such  an  extent  as  to  cover  the  bottom  of 
the  border.  In  our  review  of  this  work,  (Vol.  13,  p. 
409,)  we  incidentally  stated  our  objection  to  this  practice, 
believing  it  to  be  of  no  use,  but  rather  injurious  to  the 
future  health  of  the  vines. 

"  Since  that  time,  the  discussion  of  this  question  has 
principally  taken  place,  and,  to  show  that  our  views  are 
the  same  as  those  entertained  by  experienced  cultivators, 
as  well  as  scientific  writers,  abroad,  we  have  quoted  the 
following  article  from  the  Gardeners'  Chronicle  for  De- 
cember last,  to  which  we  ask  especial  attention." — Mag- 
azine of  Horticulture,  Vol.  14,  page  49. 

After  describing  the  conservatory,  and  with  other  re- 
marks relative  to  the  plants  therein,  Mr.  Hovey  goes  on 
to  say,  that  it  was  not  originally  intended  to  plant  vines 
in  the  house,  but  that,  being  anxious  to  prove  kinds, 
"  we  commenced  the  formation  of  the  border,  not  with  the 
expectation  that  we  should  raise  any  grapes  worth  the 
trouble.  Consequently,  the  border  was  made  only  four- 
teen feet  wide  and  two  and  a  half  deep,  and.  as  the  con- 


THE  CULTURE  OF  THE  GRAPE.         247 

servatory  was  set  well  up  with  a  view  to  Lave  a  fine 
gravelled  trellis,  the  border  was  eighteen  inches  above 
the  level  of  the  lawn.  The  border  was  formed  by  cart- 
ing in  sods  and  good  loam  from  an  old  pasture,  and  mix- 
ing with  them  about  one  quarter  of  well  decomposed  ma- 
nure from  the  stable  yard  and  from  old  hotbeds.  This 
was  done  in  July  and  August  at  leisure  time.  In  the 
fall,  the  whole  was  trenched  over  in  a  rough  manner, 
and  about  thirty  bushels  of  ground  bones  added.  In 
this  way,  the  soil  lay  till  the  next  spring,  when  it  was 
again  trenched  over  and  ready  for  planting.  "We  are  not 
thus  particular  in  order  to  show  how  a  border  should  be 
made,  but  merely  that  it  may  be  seen  that  a  fine  crop 
of  grapes  can  be  obtained  without  all  the  quackery  so 
often  recommended  in  their  formation,  such  as  a  bed  of 
oyster  shells  or  boiled  bones,  dead  horses,  cattle,  and 
dogs,  slaughterhouse  manure,  blood,  soot,  &c.  All  that 
is  necessary,  in  our  opinion,  to  produce  the  very  best 
grapes,  is  a  good  rich,  loamy  soil,  well  tog-dressed,  every 
year,  with  old  stable  manure  and  guano,  in  order  to 
bring  the  roots  to  the  surface,  gather  than  that  they 
should  go  to  the  bottom  after  the  dead  carcasses." 

After  planting  the  vines,  Mr.  Hovey  directs,  "  that, 
should  the  weather  prove  dry,  the  roots  be  well  watered, 
and  the  surface  mulched  with  a  little  coarse  stable  ma- 
nure." 

The  third  season,  the  vines-  were  allowed  to  bear  from 
two  to  five  bunches  each.  Yery  gentle  cropping,  certain- 
ly. Mr.  H.  says  they  were  of  superior  quality,  the  vines 
were  not  forced,  and  ripened  their  fruit  in  September. 

The  fourth  season.     The  regular  diary  of  the  treatment 


248        THE  CULTURE  OF  THE  GEAPE. 

that  the  vines  received  begins  now.  I  shall  only  notice 
what  relates  to  the  manures.  In  former  seasons,  nothing 
is  said  about  manures,  and  we  can  only  presume  they 
were  applied  then  as  they  were  the  year  of  the  record, 
as  this  is  given  as  a  guide  for  the  management  of  the 
vines  generally : — 

"  March  1st. — Some  of  the  vines  have  burst  a  few  of 
their  eyes. 

"  April  30th. — The  border  not  yet  having  been  dug, 
it  was  manured  with  ten  or  fifteen  pounds  of  guano,  and 
spaded  about  six  inches  deep. 

"  June  9th. — The  weather  having  been  quite  dry,  the 
border  has  been  mulched  with  coarse  manure,  and  about 
a  barrel  of  water  given  to  each  vine. 

"  June  Vith— Gave  the  border  about  ten  barrels  of 
water.  • 

"  June  30th. — Since  the  refreshing  rains  of  the  20th 
to  the  28th,  the  berries  have  swelled  very  fast. 

"July  12th. — "Warm,  with  refreshing  showers. 

"  July  %2d. — Was  rainy ;  the  25th  the  rainy  weather 
continues. 

"  August  Sth. — Light  showers. 

"  August  10th. — Showers. 

"  August  16th. — The  weather  having  been  dry  since 
the  10th,  gave  about  a  barrel  of  water  to  each  vine. 

"  August  dlst. — The  fruit  all  ripe,  with  the  exception 
of  the  Esperione  and  Black  Prince." 

Mr.  Hovey  has  omitted  to  state,  that  his  border  was 
covered  with  coarse  manure  and  leaves  in  sufficient  quan- 
tity to  prevent  severe  frosts  from  injuring  the  roots  of 


THE  CULTURE  OF  THE  GRAPE.         249 

the  vines.  This  is  an  important  matter,  and  should  not 
be  neglected,  for,  in  addition  to  the  benefit  derived  from 
this  protection,  from  the  severity  of  the  weather,  the  ad- 
vantages from  the  juices  of  this  covering  being  washed 
down  amongst  the  soil  and  roots,  by  the  rains  and  melt- 
ing snows  of  winter,  (particularly  where  the  border  is 
not  of  the  very  richest  kind,)  must  be  very  great.  The 
vines  were  planted,  on  an  average,  four  and  a  half  feet 
apart,  the  length  of  the  house  being  eighty-six  feet,  and 
nineteen  vines  being  the  number  planted.  I  should  have 
planted,  in  the  same  space,  twentj^-nine  vines,  or  fifty 
per  cent,  greater.  And  this  difference  in  the  number  of 
the  vines  has  a  very  important  bearing  upon  the  subject, 
as  the  roots  of  the  vine  in  his  border  have  this  per  cent- 
age  more  space  to  roam  for  nourishment.  Allowing  that 
the  vine,  thus  situated,  does  perfect  a  good  crop  of  fine 
fruit,  still,  by  the  plan  of  close  planting,  with  a  very  rich 
border,  the  difference  in  the  product  must  be  very  much 
in  favor  of  the  latter  system. 

Mr.  Hovey  remarks,  "All  that  is  necessary,  in  our 
opinion,  to  produce  the  very  best  grapes,  is  a  good,  rich, 
loamy  soil,  well  tojy-dressed,  every  year,  with  old  stable 
manure  and  guano."  I  agree  with  him  perfectly,  so  for 
as  the  soil  is  concerned,  and  go  even  further  than  he 
does,  for  if  this  good,  rich,  loamy  soil  is  had,  you  have 
already  everything  that  is  wanted,  so  far  as  nourishing 
matter  is  concerned,  and  there  can  be  no  necessity  for 
this  .yearly  application  of  stable  manure  and  guano, — 
this  latter  article  the  most  concentrated  and  powerful 
manure  known.  (I  cannot  see  the  propriety  of  recom- 
mending the  use  of  this,  when  the  application  of  decom- 
11* 


250         THE  CULTURE  OF  THE  GRAPE. 

posed  animal  substances  is  forbidden.)  If  such  a  soil 
can  be  found,  the  only  preparation  requisite  before  plant- 
ing the  vine,  will  be,  if  the  situation  requires  it,  some 
kind  of  application,  such  as  shells  or  charcoal  screenings, 
which  would  have  a  tendency  to  loosen  and  give  per- 
meability thereto,  so  as  to  allow  the  rain  to  pass  freely 
through  the  soil,  and,  at  the  same  time,  make  it  easy  for 
the  roots  to  spread.  This  is  just  the  soil  we  are  attempt- 
ing to  form  when  we  prepare  the  border,  as  directed 
under  the  proper  head.  In  Massachusetts,  I  suppose 
such  a  soil  will  rarely  be  met  with,  and  a  prepared  border 
must  be  resorted  to. 

A  benefit  to  be  derived  from  the  top-dressing  of  stable 
manure  and  guano,  according  to  Mr.  Hovey,  is,  that  the 
roots  are  thus  brought  to  the  surface,  "  rather  than  that 
they  should  go  to  the  bottom  after  the  dead  carcasses." 
These  dead  carcasses  appear  to  be  a  great  bugbear  in  our 
friend's  path,  and  one  would  suppose,  by  the  dread  in 
which  he  stands  of  them,  that  the  bunches  of  fruit,  in- 
stead of  having  their  usual  bloom,  would  be  ornamented 
with  hogs'  bristles,  horses'  hair,  dogs'  teeth,  and  other 
curiosities.  How  long  does  he  suppose  this  carcass  re- 
tains any  appearance  of  what  it  was  when  placed  in  the 
border?  In  Massachusetts,  and  south  of  this,  if  placed 
there  during  any  time  but  the  winter  months,  in  sixty 
days  every  vestige  of  the  body  will  have  disappeared, 
excepting  the  bones,  horns,  hoofs,  and  hair,  and  will  have 
become  incorporated  with  the  soil  and  enriched  it  to  a 
great  degree.  The  bones,  being  at  the  bottom,  will  re- 
main according  to  their  size  and-  age,  from  one  to  fifty 
years,  continually  and  very  slowly  decomposing.     Mr. 


THE  CULTURE  OF  THE  GRAPE.         251 

Hovey  wishes  to  keep  the  roots  at  the  surface,  and  this 
he  will  do  by  the  top-dressing. 

In  the  directions  for  the  winter  treatment  of  the  vine, 
it  was  recommended  to  cover  the  border  with  coarse  ma- 
nure and  leaves,  so  that  all  the  advantage  the  vine  would 
derive  from  this  application  would  be  reaped  by  follow- 
ing my  plan  ;  and,  when  fire-heat  was  used  in  the  spring, 
it  is  urged,  as  proper,  to  add  to  the  litter,  etc.,  already  on, 
enough  of  new  manure  to  cover  the  border  twelve  or 
eighteen  inches  thick,  which  would  ferment  and  heat, 
and  certainly  encourage  the  roots  to  keep  to  the  surface. 
But  does  any  one  suppose  that  all  the  roots  of  the  vine, — 
a  j)lant  that  will  live  for  centuries, — are  to  be  kept  within 
such  a  limit  ?  This  bugbear  of  the  carcasses,  (I  am  not 
so  particular  about  the  flesh  being  on  them,  it  is  the 
bones  and  hoofs  I  depend  upon  chiefly,)  which  trouble 
Mr.  Hovey  so  much,  and  which  are  to  draw  the  roots  of 
the  vine  down  to  them,  (it  is  admitted  then  that  there  is 
such  nourishment,)  I  place  there,  at  the  bottom  of  the 
border,  .the  lower  part  of  them  three  feet  and  the  upper 
part,  perhaps,  not  more  than  two  under  the  surface,  to 
give  durability  to  the  border,  presuming  that  the  vine 
will  not  reach  them  before  the  second,  third,  or  fourth 
year,  and  that,  when  it  does,  by  the  superior  richness  of 
this  strata,  the  roots  are  effectually  prevented  from  going 
deeper  in  search  of  food ;  it  is  well  known  that  the  roots 
of  the  grape  will  form  spongioles  innumerable  over  the 
surface  of  bones  partially  decomposed,  and  tliat  they 
turn  and  return,  on  the  inside  and  outside  of  them,  hav- 
ing no  disposition  to  part  company. 

The  cause  of  Mr.  Hovey's  objecting  to  these  materials 
10* 


252         THE  CULTURE  OF  THE  GRAPE. 

being  at  the  bottom  is  the  very  reason  why  I  place  them 
there.  He  thinks  it  will  draw  the  roots  from  the  in- 
fluence of  the  sun  and  air.  I  think  it  will  prevent  them 
from  going  so  deep  as  to  be  out  of  this  influence ;  and  at 
a  medium  depth,  they  will  be  less  exposed  to  the  changes 
of  the  weather,  and  enjoy  a  more  equal  temperature,  as 
well  as  be  less  liable  to  suffer  from  drought.    • 

Mr.  Ilcrvey  covers  his  border,  after  planting,  with  a 
little  coarse  manure,  and,  if  the  weather  prove  dry,  he 
waters  the  border. 

In  April,  before  the  manure,  which  was  put  on  to  pro- 
tect the  roots,  was  dug  in,  ten  or  fifteen  pounds  of  guano 
was  spread  over  it. 

In  June,  the  border  was  mulched  with  coarse  manure 
and  watered.  The  30th  of  June,  after  refreshing  rains, 
which  had  washed  this  manure,  and  soaked  its  juices 
down  amongst  the  roots  of  the  vine,  the  "  grapes  swelled 
their  berries  very  fast,"  showing  conclusively  the  benefit 
of  the  manure.  All  Mr.  Hovey's  statements  go  to  prove 
the  value  of  a  rich  border.  His  border,  it  is  true,  has  no 
beast,  in  its  original  form,  therein,  but  it  is  composed  of 
the  top  soil  (the  cream)  of  an  old  pasture,  stable  manure, 
and  ground  bones,  (this  last  material,  I  think,  should 
come  under  the  head  of  quackery,  particularly  as,  in  the 
ground  matter,  much  of  it  comes  immediately  into  ac- 
tion,) with  the  addition  of  the  guano  as  a  top-dressing. 
The  soil  was  new,  and  was  well  manured  with  substances 
in  which  it  is  well  known  the  grape  will  flourish,  and  the 
vines  were  not  planted  near  together ;  they  were  in  a  fine 
house  and  undoubtedly  judiciously  treated  ;  and,  if  the 
plan   of  adding  strong   stimulating  manures,   such   as 


THE  CULTURE  OF  TEE  GRAPE.         253 

guano,  bone-dust,  or  the  carcasses  of  animals,  perfectly 
decomposed,  (I  do  not  care  which,  the  effect,  in  either 
case,  will  be  the  same,)  be  continued  from  year  to  year, 
I  see  no  reason  why  they  should  not  continue  to  prosper. 
The  border  can,  at  any  time,  be  made  wider,  if  necessary. 
If  these  applications  are  omitted,  I  have  no  doubt  that, 
in  a  few  years,  the  fruit  would  deteriorate.  In  the  bor- 
der prepared  with  the  materials  of  oyster  shells,  bones, 
dead  horses,  cattle,  and  slaughter-house  manure,  as  de- 
tailed in  my  plan,  the  vines,  if  well  treated  in  the  gra- 
pery, would  continue  to  fruit  well  for  fifty  years  or  more, 
without  the  application  of  guano,  etc.,  or  liquid  manure, 
the  application  of  which  is  quite  as  offensive  as  any  of 
the  prohibited  articles  ;  and  guano,  if  dissolved  in  water, 
and  suffered  to  remain  exposed  to  the  heat  and  snn  in 
the  grapery,  is  more  so  than  any  substance  I  have  recom- 
mended, proving  that  it  contains  all  these  disagreeable 
materials,  if  you  choose  to  bring  them  into  action,  and 
select  that  time  to  apply  them  to  the  border.  Any  one 
may  satisfy  himself  of  the  truth  of  this  assertion,  by 
taking  a  few  ounces  of  the  guano  and  mixing  it  with  a 
quart  of  water  and  exposing  it  as  above  named.  If  this 
is  the  case,  all  the  bad  effect  of  strong  manures  upon  the 
flavor  of  the  fruit  must  follow  the  use  of  this  substance 
as  well  as  of  the  before-named.  That  it  does  have  this 
effect,  I  do  not  believe.  Before  these  substances  will  be 
used  to  nourish  the  vine,  they  must  be  chemically 
changed  ;  before  this  is  done,  they  are  a  poison  ;  and,  if 
in  sufficient  quantity,  will  destroy  life  in  the  roots  which 
are  exposed  to  them.  It  may  be  said  that  guano  is  al- 
ready changed  ;  that  it  has  laid  exposed  for  years  to  the 


254         THE  CULTURE  OF  THE  GRAPE. 

weather.  It  is  not  so  changed  but  that  it  may  be  still 
more  so,  and  it  is  yet  capable  of  fermenting  and  heating. 
It  is  not  unusual  to  find  parts  of,  and  even  whole,  birds, 
more  or  less  decomposed  in  it. 

It  is  no  objection  to  the  use  of  any  substance,  as  a  ma- 
nure, that  there  is  a  certain  time  or  stage  in  its  decom- 
position when  it  is  offensive.  It  is  so  with  any  substance  ; 
and  if  you  choose  first  to  bring  the  material  into  this 
state  and  then  to  apply  it,  it  is  your  own  fault.  Even  leaves 
and  the  young  shoots  of  the  vines,  if  allowed  to  ferment 
and  become  putrid  in  a  tank,  are  as  much  so  as  any  ma- 
nure ;  and  when  the  liquid  from  these  is  applied  to  the 
roots  of  the  plant  on  the  inside  of  the  house,  there  is 
nothing  more  offensive,  or  that  retains  the  odor  so  long. 
But  this  is  no  evidence  that  the  liquid  is  injurious,  or 
any  reason  why  it  should  not  be  used,  but  it  is  a  hint  to 
the  cultivator  to  apply  it  before  it  becomes  thus  offensive. 

Mr.  Hovey  uses,  in  his  border,  the  richest  soil  or  loam, 
and  adds  stable  manure,  ground  bones,  and  guano,  with 
liquid  applications  in  seasons  of  drought,  in  summer, 
after  mulching  the  border. 

I  use  a  good  loam,  with  a  large  supply  of  whole  bones 
and  other  manures,  but  also  a  good  portion  of  shells  and 
old  bricks  and  mortar,  and  do  not  apply  liquid  or  liquid 
manures  to  vines  thus  situated.  Thus,  it  appears  that,  if 
the  one  has  a  rich  border,  the  other  does  not  differ  mate- 
rially from  it. 

To  make  this  discussion  of  any  benefit  to  the  practical 
gardener,  it  is  necessary  that  he  should  read  the  whole 
matter  and  hear  both  sides,  and  judge  for  himself  what 
is  best  for  this  purpose.     I  have  quoted  all  the  articles 


THE  CULTURE  OF  THE  GRAPE.         255 

from  the  Chronicle,  and,  to  express  my  own  opinion  upon 
the  question  raised,  I  have  appended  notes  to  the  differ- 
ent suggestions,  as  occasion  seemed  to  require. 

"  Questions  for  Vine  Groioers. — Being  near  the  resi- 
dence of  a  celebrated  grape-grower,  (whose  name  it  is 
unnecessary  to  mention,)  I  had  a  great  desire  to  pay  him 

a  visit.     I  learned,  however,  that  Mr. was  not  at 

home,  but  was  invited  by  an  assistant  to  look  round  the 
place.  We  proceeded  directly  to  the  vineries,  in  which 
I  found  the  vines  healthy  and  vigorous  ;  they  were  old 
established  vines,  and  were  producing  a  very  full  crop, 
particularly  some  Cannon  Hall  Muscats.  Proceeding 
onward,  however,  to  some  newly  erected  houses,  in  which 
the  vines  had  been  planted  last  February,  I  found  the 
young  shoots  all  dead  for  eight  and  ten  inches  back,  and 
some  even  more ;  and,  for  the  cause  of  this  calamity,  I 
could  not  obtain  a  satisfactory  explanation,  the  blame 
being  laid  upon  the  sheet  glass  with  which  the  houses 
were  glazed.  Upon  inquiring  of  what  the  borders  con- 
sisted, I  was  told  that  they  had  received  a  large  admix- 
ture of  dead  carcasses,  such  as  those  of  deer,  horses, 
&c,  and  of  bones.  On  more  recent  inquiry,  I  was  also 
informed  that  the  death  of  the  young  shoots  was  caused 
by  the  flue  running  four  times  through  the  back  walls  ; 
but  I  know  of  no  case  of  this  kind  ever  having  occurred 
before."  (The  writer  then  says,  neither  the  glass  nor  the 
flues  can  be  the  cause  of  it.)  He  adds,  "  I  conclude  the 
malady  has  arisen  from  putrefaction  in  the  border ;  for, 
while  these  carcasses  are  in  a  putrescent  state,  noxious 
matters  must  arise,  which  have  proved  a  baneful  stimu- 
lant to  the  tender  roots.     I  feel  interested  in  the  case, 


256  TEE  CULTURE  OF  TEE  GRAPE. 

and  shall  take  it  kind  should  any  correspondent  furnish 
me  with  an  opinion  on  the  subject.  If  the  evil  origi- 
nated from  carrion,  (as  in 'all  likelihood  it  has,)  writers  of 
treatises  would  do  well  to  first  prove  its  good  effects  be- 
fore they  so  highly  recommend  such  matters  to  the 
public."— Robert  Elliott,  Horn's  Castle,  Nov.  2±th,  1847. 

"  (We  have  always  discountenanced  the  use  of  carrion 
in  this  manner.  The  vines  are  probably  poisoned." — 
Editorial  remarks.) — Gardeners''  Chronicle,  1847,  jpage 
798. 

At  the  rooms  of  the  London  Horticultural  Society, 
December,  1847,  were  exhibited  from  probably  the 
above  gardens,  (by  Mr.  Roberts,)  Muscat  of  Alexandria, 
and  two  other  sorts  of  grapes,  for  which  the  Banksian 
medal  was  awarded.* 

Robert  Errington,  of  Oulton,  recommends  covering 
the  grape  border  with  barn-yard  manure  two  feet  deep, 
over  the  whole  extent  of  it  in  the  month  of  October. 
Mr.  Roberts  objects  to  this  at  that  season  of  the  year,  and 
says  it  should  not  be  done  until  the  time  of  forcing  ap- 
proaches. Mr.  Errington  "  is  a  great  opponent  to  the 
burying  of  carcasses,  or  any  part  of  them,  in  borders," 
and  refers  to  the  remarks  of  Mr.  Elliott,  and  attributes 
the  injury  of  the  vines  to  this  cause ;  but  it  does  not  ap- 
pear that  he  was  personally  knowing  to  the  facts  as  stated 
by  Mr.  Elliott. 

u   Vine  Culture. — On  looking  over  the  Chronicle,  of 

*  That  Mr.  Roberts,  and  the  vineries  under  his  care,  were  the  subjects 
referred  to  in  the  above  communication,  has  since  been  denied ;  but  no  one 
can  censure  him  for  applying  the  article  to  himself,  particularly  when  the 
concluding  sentence  is  considered. 


RAJ  B. 

December  4th,  I  noticed  a  comrmmica*     .  from  a  Mr. 
K  '  art   Elliv:-  3d,  'Qnesti     -  I  i    '■' 

and,  as  I  am  evidently  the  pen 

to  offer  a  few  remarks  on  his     -     to  I?aby.  .  ieed, 

visited  Baby  at  all :  for  the  m 

all   fa  _;*   of  ever  having  ah  is  Mr.  E 

through  the  place  in  my  absence.     From  the  rem 

he  makes  respecting  the  vines  here,  I  asE 

that  I  should  not  have  troubled  myself  to  refute  him. 

1  a  work  before  the  public,  from  wing 

of  which,  to  the  letter,  I  have  had  unerring  success  ;  and, 
if  I  cannot  convince  your  readers  that  the  greater 
of  Mr.  Elliott's  letter   is  -  s,  I  will 

suffer  -;j  to  fall  as  my  contemj 

pillars  have  done." 

In  reference  to  the  vines  in  the  old  ho  _  well, 

and  having  good  cro]  -.   as   stated  by  Mr.  Elliott,  Mr. 
s  owing  to  the  disbudding  and  top- 
dressing  with  carrion,    Occ.   and,  wht 
practicable,  applying  heat  to  the 
s  :— 

"  '  Pre  .  .'  Mr.  E.  remarks,  '  to 

some  newly  ei  ~.  in  which  the  vines  had  been 

planted  last  February,  I  found  t'      -       ts  all  dead  for 
eight  and  ten  inches  back,  and  some  evi 
the  cause  oi  this  calamity,  I  could  not  ol 

.-.nation,  the  blame  being  laid  upon  Eh 
with  which  the  houses  w 

"  Now,  in   this 
there  were  planted,  ii 
hundred  and  thirty  vines,  chiefly  small  j 


258         THE  CULTURE  OF  THE  GRAPE. 

the  whole  range,  when  he  saw  them,  (if  he  ever  did  see 
them,)  there  were  not  thirty  vines  stopped  at  the  points  of 
the  shoots,  as  he  describes,  and  those  so  stopped  are  entire- 
ly confined  to  the  roof  vines  planted  outside,  which  is  my 
favorite  method  of  planting.  As  to  the  glass  being  in- 
jurious, this  is  rather  a  grave  question,  which  ought  to 
be  guardedly  advanced.  But  I,  in  a  great  measure, 
believe  in  the  purport  of  Mr.  Spencer's  letter  to  the 
Chronicle  some  time  ago,  though  it  was  stated  that  the 
glass  was  not  in  fault.  I  warn  my  brethren  and  amateurs 
to  be  guarded  as  to  the  too  free  use  of  it. 

" '  Upon  inquiry,'  continues  Mr.  E.,  '  of  what  the 
borders  consisted,  I  was  told  they  had  received  a  large 
admixture  of  dead  carcasses,  such  as  those  of  deer,  horses, 
&c."  and,  in  the  remarks  appended  to  Mr.  E.'s  letter,  the 
editor  says,  'We  have  always  discountenanced  the  use 
of  carrion  in  this  manner.  The  vines  are  probably  poi- 
soned.' 

"  It  may,  perhaps,  be  in  your  recollection,  and  I  dare 
say  in  that  of  many  of  your  readers,  that  a  collection  of 
grapes  was  submitted  by  me,  in  September,  1841,  to  the 
Horticultural  Society,  which  was  the  produce  of  young 
vines.  The  borders  in  which  they  grew  contained  car- 
rion, &c,  as  detailed  in  my  treatise ;  and  until  I  find 
the  specimens  then  sent  superseded,  I  will  still  carry  out 
and  recommend  the  use  of  carrion  when  it  can  be  ob- 
tained. But  how  can  your  position  be  tenable,  when  I 
tell  you  that  the  vines  mentioned  by  Mr.  E.  are  not 
planted  in  carrion,  and  that  no  carrion  has  been  near 
them,  not  one  horse  carcass,  nor  a  portion  of  one,  is  buried 
in  the  whole  of  my  new  borders,  which  are  extensive  ? 


THE  CULTURE  OF  THE  GRAPE.  259 

I  was  sorry  at  the  time  I  made  them,  that  it  was  not  in 
my  power  to  avail  myself  of  that  pabulum  to  produce  the 
nectar  of  Bacchus.  All  the  carrion,  of  any  description, 
they  contain,  would  not  have  made  one  load  for  a  Shet- 
land pony,  and  most  of  that  was  reduced,  in  order  that  it 
might  give  out  immediately  nutritious  food  to  the  vines, 
young  as  they  were  when  planted,  had  it  been  placed 
within  their  reach  ;  but  it  was  not.  In  notices  to  corre- 
spondents, it  has  been  stated  that  my  method  of  preparing 
borders  was  good,  but  too  much  azotised.*  The  vine 
borders  at  Bishop's  Stortford,  are  stated  to  be  gorged 
with  manure  and  fleshings  of  skinners  and  tanners,  and 
no  caution  is  given  regarding  the  too  free  use  of  azotised 
manure,  which  is  the  basis  of  good  cultivation.  An 
immoderate  use  of  such  azotised  manures,  as  a  thorough 
mixture  through  the  soil,  will  be  far  more  likely  to  prove 
poisonous  t©  vines  in  their  infant  state,  and  far  more 
injurious  than  anything  I  have  yet  offered  to  the  public 
as  essential  to  the  good  culture  of  the  vine.  But  if  I 
was  not  able  to  add  carrion,  except  in  a  very  limited 
degree,  at  the  time  my  borders  were  made,  I  may  men- 
tion that  I  fell  in  with  a  goodly  lot  last  winter,  part  of 
which  has  been  added  as  a  top-dressing  this  autumn, 
and  I  intend  in  future  to  apply  it  to  that  purpose.  I 
am  so  cautious  that  the  least  particle  should  not  be 
wasted,  that  I  hoard  it  up  as  a  miser  would  his  gold.  I 
hope  the  matter  is  here  set  at  rest  as  regards  carrion 
poisoning  vines.       '  On  more  recent  inquiry,'  says  Mr. 


*  Azote  or  nitrogen ; — this  gas  exists  in  all  animal  substances,  and  in 
such  plants  as  putrefy  with  an  animal  odor,  such  as  cabbage  and  mushroom. 


260         THE  CULTURE  OF  THE  GRAPE. 

Elliott,  'I  was  also  informed  that  the  death  of  the  young" 
shoots  was  caused  by  the  flue  running  four  times  through 
the  back  wall.  All  this  Mr.  Roberts  denies.'  I  beg  to 
tell  Mr.  E.,  when  my  treatise  appeared  before  the  public, 
I  had  proved  the  value  of  carrion,  and  I  have  been  in  the 
habit  of  using  it  for  twenty  years  back,  the  results  pro- 
duced by  which  have  been  surprising  and  permanent." 

"  My  new  borders  are  formed  and  composed  of  mate- 
rials nearly  to  my  wish,  with  only  two  exceptions  :  there 
is  too  little  carrion  with  too  great  a  portion  of  another 
constituent  in  the  soil,  in  excess,  but  I  hope  to  be  able 
to  subdue  this  last  to  my  mind.  With  the  above  excep- 
tions, I  am  convinced  from  what  little  I  have  made  the 
habit  of  the  vine  my  study,  that  the  border  contains 
what  is  required  for  its  perfect  develo])nient  and  fruit- 
fulness,  etc." — James  Roberts,  Baby  Castle,  December  13, 
1847. 

"  ("We  cannot  find  that  Mr.  Elliott  has  said  one  word 
about  Raby  in  his  letter.  Had  he  done  so,  we  should 
have  waited  for  further  information  before  we  inserted 
it." — Editor's  remarks.) — Gardener's  Chronicle,  1847, 
page  837. 

"  One  of  the  best  modern  writers  on  the  vine  is  Mr. 
"Roberts,  now  gardener  to  the  Duke  of  Cleveland,  at 
Raby.  His  Treatise  on  Vine  Culture  contains  more 
really  good  advice,  and  sensible  suggestions  as  to  the 
way  in  which  this  plant  should  be  managed  in  vineries, 
than  all  the  English  books  of  routine,  which  had  been 
previously  published,  put  together.  His  success  as  a 
grape  grower,  while  gardener  to  Mr.  Matthew  Wilson,  at 
Eshton   Hall,  was  a  brilliant   example  of  the   general 


THE  CULTURE  OF  THE  GRAPE.  261 

•  soundness  of  his  principles.  A  large  silver  medal,  which 
was  awarded  by  the  Horticultural  Society,  to  some 
bunches  of  grapes,- exhibited  September  7th,  1841,  suffi- 
ciently attested  the  advantage  of  his  practice ;  nor  were 
they  a  picked  sample,  but  a  fair  gathering  from  the 
vineries  under  his  care,  as  we  happen  to  know  on  the 
very  best  authority. 

"  It  is  therefore  with  no  ordinary  reluctance  that  we 
venture  to  question  a  part  of  the  system  which  Mr.  Rob- 
erts advocates.  We  allude  to  the  employment  of  carrion 
in  his  vine  borders.*     In  a  letter  which  we  published 

*  The  improper  use  of  the  word  "  carrion"  by  Mr.  Roberts  has  been  tho 
cause  of  this  controversy  or  discussion,  so  far  as  the  English  writers  have 
participated  in  it.  In  his  rules  for  making  the  border,  he  calls  it  by  this 
name,  when  he  is  giving  directions  to  have  the*  substance  procured.  In 
placing  it  in  the  border,  he  adds,  "  Not  bringing  it  to  the  surface  within 
one  foot,  as  its  assistance  is  not  wanted  the  first  year."  Thus  it  will  be 
seen,  that  it  is  not  putrefying  flesh,  carrion,  that  he  gives  to  the  vine  as 
food,  but  the  decomposed  matter  and  the  bones,  which  may  be  properly 
termed  a  manure,  composed  of  loam,  or  soil,  and  decayed  animals.  An- 
error,  I  think,  of-  Mr.  Roberts,  is,  his  not  directing  that  this  flesh  of 
animals  be  used  when  fresh  and  sweet,  and  the  disagreeable  consequences 
attending  the  removal  of  it,  as  described  by  him,  would  be  avoided.  If  it 
must  be  collected,  before  making  the  border,  then  let  it  be  done  a  sufficient 
length  of  time  before  removal,  to  insure  its  decomposition.  What  that  time 
may  be  will  depend  upon  the  climate  and  the  season  of  the  year.  Near 
the  equator,  a  few  weeks  would  be  ample  time  for  even  the  bones  to  de- 
compose. In  England,  it  would  probably  require  the  whole  summer  for 
the  flesh  and  sinews  to  dissolve.  At  my  garden  in  Salem,  Massachusetts, 
a  very  fat  hog,  that  had  died  from  excessive  heat,  in  August,  was  placed 
just  under  the  ground,  and  covered  with  the  soil,  with  the  intention  of  re- 
moving and  scattering  the  remains  on  the  border  in  the  fall.  In  sixty  or 
seventy  days,  the  place  was  opened,  and  not  a  bone  even  could  be  discov- 
ered. The  only  vestige  of  animal  remains  that  could  have  been  part  of  the 
creature  were  some  teeth,  and  they  may  have  been  in  the  soil  before.  Tho 
rapid  decay  in  this  case,  no  doubt,  was  owing  to  the  excessively  fat  condi- 
tion and  age  of  the  hog,  which  was  only  six  or  eight  months. 


262         THE  CULTURE  OF  THE  GRAPE. 

last  week,  he  states  his  conviction  that  this  sort  of  ma- 
nure is  of  the  first  degree  of  importance.  After  men- 
tioning that,  in  his  new  vine  borders,  not  one  horse  car- 
cass, nor  a  portion  of  one,  is  buried,  he  expresses  his 
regret  that,  at  the  time  he  made  them,  it  was  not  in  his 
power  to  avail  himself  of  that  '  pabulum  to  produce  the 
nectar  of  Bacchus.'  '  But,'  he  adds,  '  if  I  was  not  able 
to  add  carrion,  except  in  a  very  limited  degree,  at  the 
time  my  borders  were  made,  I  may  mention  that  I  fell 
in  with  a  goodly  lot  last  winter,  part  of  which  has  been 
added  as  a  top-dressing  this  autumn,  and  I  intend  in 
future  to  apply  it  to  that  purpose.  I  am  so  cautious 
that  the  least  particle  should  not  be  wasted,  that  I  hoard 
it  up  as  a  miser  would  his  gold.' 

"  This  is  perfectly  consistent  with  the  directions  which 
Mr.  Roberts  has  given  in  his  treatise." 

[For  these,  see  Mr.  Roberts's  border ;  it  is  unnecessary 
to  repeat  them  here.] 

"  It  cannot  be  denied  that  this  is  a  process  which  must 
not  be  called  inviting.  Has  it  any  disadvantages  ?  Has 
it  any  advantages  ?  These  are  both  very  important 
branches  of  inquiry.  It  may  be  alleged  that  it  can  have 
no  disadvantages,  because  the  magnificent  grapes,  above 
referred  to,  were  obtained  by  it.  But  we  are  ignorant  of 
the  history  of  those  vines  since  1841,  and  this  point  it 
would  be  desirable  to  have  elucidated.  In  the  next 
place,  it  appears  to  us  that  the  introduction,  into  vine 
borders,  of  pasty  masses  of  matter,  such  as  result  from 
the  use  of  carrion,  is  at  variance  with  the  first -principles 
of  vine  cultivation,  the  truth  of  which  was  known  even 
to  the  Romans. 


THE  CULTURE  OF  THE  GRAPE.         263 

A  free  loose  earth  is  what  the  vines  demand, 

Where  wind  and  frost  have  help'd  the  lab'rer'a  hand 

And  sturdy  peasants  deep  have  stirr'd  the  land. 

"  This  was  the  maxim  of  Virgil,  and  all  theory  and 
experience  prove  its  value.  Then  there  are  the  gaseous 
results  of  decomposition,  whose  putrid  odors  render  vine 
borders,  constructed  on  Mr.  Eoberts's  plan,  so  intolerably 
disgusting.  Can  any  one  seriously  believe  that  such  an 
agency  is  desirable  ?  That  it  is  even  suitable  ?  Certainly 
we  are  not  among  the  number.  It  is  perfectly  well 
known  that  azotised  manures  in  a  state  of  high  concen- 
tration, are  injurious  or  destructive  to  vegetable  life  ;  as 
is  proved  sufficiently  by  the  effect  of  certain  animal  mat- 
ter, when  thrown  upon  grass  land ;  or  as  we  have  just 
now  evidence  of  before  our  eyes,  in  the  form  of  a  large 
oak  tree  which  was  almost  killed  a  few  years  ago,  in  con- 
sequence of  the  contents  of  an  old  cesspool  having  been 
dug  into  the  ground  about  its  roots.  It  is  only  when  di- 
luted that  such  manures  acquire  the  high  value  which 
belongs  to  them.  But  it  is  not  alone  by  their  direct  ac- 
tion, that  they  affect  plants  injuriously  ;  the  putrid  gases 
which  they  give  out,  are  destructive  to  the  young  stems 
and  foliage  of  plants,  in  proportion  to  their  strength  ; 
such  gases  are,  up  to  a  certain  point,  absolute  poisons, 
although,  below  that  point,  they  are  nutritious.  It  is  not 
very  long  since,  that  plants,  in  a  small  greenhouse,  were 
almost  destroyed  in  consequence  of  a  dead  hedge-hog 
having  been  allowed  to  putrefy  in  it;  and  it  appears, 
from  Mr^  Roberts's  statement,  that  some  of  his  young 
vines,  about  thirty,  are  dead  at  the  ends  ;  those  thirty 
being  '  entirely  confined  to  the  roof  vines  planted  out- 


28-i  THE  CULTURE  OF  THE  GRAPE. 

side,'  precisely  those  which  the  light  gaseous  products  of 
the  rotten  carrion,  used  in  neighboring  borders,  though  not 
in  their  own,  would  be  most  likely  to  affect.  Mr.  Roberts, 
however,  is  not  inclined  to  refer  the  bad  condition  of  his 
vines  to  any  such  cause  ;  but  he  hints  at  the  glass  being 
possibly  in  fault.  He  also  refers  to  Mr.  Nash's  admirable 
vine  borders  at  Bishop's  Stortford,  which  '  are  stated  to 
be  gorged  with  manure,  and  fleshings  of  tanners  and 
skinners,'  and  compares  them,  as  we  understand  him, 
with  his  own.  But,  in  truth,  there  is  no  analogy.  Not 
a  particle  of  carrion  was  employed  there.  Such  animal 
matters  as  skin,  hair5  and  trimmings  of  hides,  decompose 
very  slowly,  and  are  not  carrion  any  more  than  bones 
are.  It  is  the  animal  matter  which  rapidly  becomes  pu- 
trid, and  passes  off  in  clouds  of  poisonous  gas,  that  ren- 
ders carrion,  properly  so  called,  objectionable. 

"  The  vine-dressers  of  France  object  to  manure  alto- 
gether. Virgil,  to  be  sure,  recommends  it  in  some  lines, 
which  should  be  committed  to  memory  by  every  young 
gardener : — 

Next :  when  you  layers  in  your  vineyard  make, 
Mix  some  rich  dung,  and  shells  and  pebbles  break, 
Spread  the  good  soil  with  hb'ral  hand  around, 
And  trench  them  deeply  in  the  lightened  ground  ; 
Superfluous  moisture  thus  glides  through  the  earth, 
And  healthy  vapors  aid  the  tender  birth. 

"  No  doubt,  these  are  wise  maxims.  No  modern  dis- 
covery is  at  variance  with  them ;  on  the  contrary,  they 
are  confirmed  by  the  experience  of  the  most  intelligent 
cultivators.  The  whole  aim  of  the  poet  is  to  inculcate 
the  necessity  of  keeping  the  soil  loose.     Dung  may  be 


THE  CULTURE  OF  THE  GRAPE.         265 

used,  he  says,  but  then  you  are  to  mix  it  with  shells  and 
•broken  pebbles,  the  object  of  which  is  to  secure  the  con- 
stant openness  of  the  soil. 

"  On  the  other  hand,  Chaptal,  the  best  French  writer 
on  the  vine,  discourages  the  use  of  manure. 

"  '  The  same  reasons,'  he  says, '  may  be  used  against  the 
system  of  the  vine  growers  of  the  north,  who  think  it 
advantageous  to  manure  their  vines.  By  this  means, 
indeed,  they  obtain  larger  crops,  and  more  wine,  but  it 
is  of  bad  quality,  it  will  not  keep ;  and  its  smell  often 
reminds  one,  when  drank,  of  the  disgusting  substances 
which  produced  it.  Manure  communicates  to  the  vine 
too  much  nourishment.  The  nutritious  juice,  reduced  to 
gas,  and  received  by  the  mouths  of  the  capillary  roots, 
and  by  the  air-vessels  of  the  leaves,  penetrates  and  circu- 
lates in  the  sap-vessels,  forms  the  wood  of  the  plant,  and 
furnishes  the  substance  out  of  which  the  shoots,  leaves, 
flowers,  and  fruit  are  developed  ;  the  more  abundant  the 
nutritive  matter,  the  more  the  diameter  of  the  vessels  dis- 
tends, the  more  rapid  is  the  circulation  of  the  sap,  be- 
cause the  channels  through  '-which  it  passes  have  more 
capacity.  This  causes  the  sap  to  circulate  in  a  less  state 
of  elaboration,  the  result  of  which  must  be,  that  the  wine 
is  flat,  insipid,  and  destitute  of  all  the  principles  of  alco- 
hol. Nevertheless,  the  abundant  crop  thus  obtained,  and 
the  brilliant  vegetation,  are,  after  all,  in  some  measure 
deceptive,  foe  they  can  be  but  transitory.  In  vine- 
yards where  manuring  is  j)ractisecl,  they  only  manure  once 
in  ten  years.  It  is  not  to  be  doubted,  that  the  effect  is 
very  remarkable  the  first  three  or  four  years  after  the 

manuring  of  the  vines,  but,  in  the  succeeding  years,  the 
12 


266         THE  CULTURE  OF  THE  GRAPE. 

plants  begin  to  languish  •  no  longer  finding  that  abund- 
ance of  nourishment  to  which  they  have  been  accus- 
tomed, they  suffer  in  consequence,  and  often  fall  victims 
to  the  want  of  it.  Thus  a  part  of  the  plants  are  lost, 
either  by  too  much  or  too  little  nourishment.  But  vines 
can  receive,  and  it  is  often  advantageous  to  give  them, 
such  manure  as  will  make  good  the  poverty  of  the  soil, 
its  exhaustion,  or  what  is  required  otherwise  for  this  sort 
of  cultivation.  ]STo  manure  suits  vines  better  than  what 
is  properly  called  vegetable  earth,  obtained  by  the  de- 
composition of  plants.  Mosses,  leaves,  and  turf,  mixed 
together,  thrown  up  in  great  heaps,  and  left  for  about 
two  years  to  ferment,  make  the  very  best  manure  of  this 
sort. — {TraiU  sur  la  Culture  de  la  Vigne,  i.,  333.) 
[Further  extracts  from  Chaptal  may  be  found  under  the 
head  of  manures.] 

"We  will  not  say  that  these  maxims  are  exactly  appli- 
cable to  English  vine-growing  ;  we  seeking  fine  bunches 
of  grapes,  the  French  requiring  juice  of  fine  quality ;  and 
we  are,  therefore,  ready  to  concede  the  value  of  manure 
of  a  proper  description.  Nevertheless,  although  we  fully 
grant  this,  we  are  not  the  less  of  opinion,  that  the  effect 
of  manure  on  vines  is  overrated,  and  we  will  take  the 
liberty  to  quote  Mr.  Roberts's  own  Eshton  grapes  in  our 
support.  He  says,  '  it  may  be  in  your  recollection,  and 
in  that  of  many  of  your  readers,  that  a  collection  of 
grapes  was  submitted  by  me  in  September,  1841,  to  the 
Horticultural  Society,  which  was  the  produce  of  young 
vines.  The  borders  in  which  they  grew  contained  car- 
rion, &c.,  as  detailed  in  my  treatise,  and,  until  I  find 


7  " 

12 

2   " 

5 

2   " 

15 

1    " 

11 

2   " 

7 

THE  CULTURE  OF  THE  GRAPE.  267 

the  specimens  then  sent  superseded,  I  will  still  cany  out 
and  recommend  the  use  of  carrion,  when  it  can  be  had.' 
"  "We  find  that  the  weight  of  grapes  exhibited  on  this 
occasion,  was  as  follows,  one  bunch  in  each  case  : — 

Canon  Hall  Muscat,        -        -        2  lbs.    3  oz. 

White  Nice,  ... 

Black  Hamburgh,   ... 

Black  Prince,  ... 

Black  Damascus, 

Black  Morocco,  - 
and  the  bunches  were  beautiful.  But  we  have  also  be- 
fore us,  the  following  memorandum,  to  be  found  in  the 
'  Journal  of  the  Horticultural  Society,'  vol.  11,' p.  303. 

"  '  On  the  twenty-first  of  August,  1847,  the  vice-secre- 
tary received  from  Mr.  Abel  L.  Gower  four  bunches  of 
grapes  ;  one  a  Muscat  of  Alexandria,  weighing  two 
pounds  nine  ounces,  and  the  others  Black  Hamburghs, 
weighing,  respectively,  two  pounds  nine  ounces,  three 
and  a  half  pounds,  and  five  pounds.  The  Black  grapes 
were  rather  deficient  in  color,  but  of  very  large  size,  and 
excellent  quality.'  * 

"  Now  it  will  be  observed,  that  the  smallest  of  these 
bunches  weighed  more  than  Mr.  Roberts's  Black  Ham- 
burgh, and  the  largest  more  than  twice  as  much.  And 
how  did  Mr.  Hutchinson,  the  gardener  at  Castle  Mal- 
gwyn,  obtain  them  ?  By  carrion,  or  any  such  violent 
and  disgusting  materials  ?  ISTot  at  all.  He  states  that 
the  compost  '  used  in  the  formation  of  the  border,  was 
hazelly  loam  with  its  turf,  three  parts,  and  one  part 
brick,  lime  rubbish,  and  broken  stones,  with  a  little  rich 
old  dung,  the  turf  well  rotted.,  nnd  the  whole  well  incor- 


268         THE  CULTURE  OF  THE  GRAPE. 

porated  ;  the  borders  are  forked  up  and  watered  with 
liquid  manure  once  a  year.' 

''Mr.  Roberts  will  thus  see  that  his  fineEshton  grapes 
are  '  superseded ;'  are,  in  fact,  beaten  by  specimens 
more  than  twice  as  good,  and  that  by  the  use  of  simple, 
inoffensive  means,  which,  moreover,  do  not  render  a  gar- 
den more  pestilent  than  a  London  churchyard,  and  so 
dangerous  to  health,  that  it  would  be  infallibly  indicted, 
if  it  existed  within  the  reach  of  any  sanatory  regulations. 
Should  Mr.  Roberts  remain  unconvinced  by  these  argu- 
ment*, we  would,  at  least,  endeavor  to  persuade  him  to 
defer  the  use  of  carrion  till  the  coming  cholera  shall 
have  quitted  us." — Gardeners'  Chronicle^  1847,  p.  851. 

In  the  Chronicle  of  January  1st,  1848,  page  5th,  is  a 
denial  of  Mr.  Robert  Elliott,  of  any  allusion  to  Mr.  Ro- 
berts, or  the  vines  at  Raby  Castle,  in  his  article  quoted 
as  from  this  paper,  page  798,  for  1847. 

"  Mr.  Roberts  did  not  leave  Eshton  Hall  till  May  six- 
teenth, 1844.  I  went  on  the  fifteenth  of  the  same  month, 
and  found  the  vines  in  a  good  growing  state,  with  plenty 
of  grapes  on  them,  and  they  still  remain  in  good  con- 
dition. I  have,  on  the  rafters  thirty-four  vines  and  on 
the  back  wall  thirty,  in  all  sixty-four  vines,  each  of 
which  produces,  yearly,  twenty  pounds  of  grapes.*    My 

*  I  have  often  been  asked,  why  I  limit  the  crop  of  grapes  for  the  vine, 
at  twenty-five  pounds.  English  writers  upon  the  subject  speak  of  much 
larger  crops,  we  find ;  and,  even  by  your  own  account,  the  Hampton  Court 
vine  ripens  its  two  thousand  bunches.  This  is  all  true,  but  it  is  no  reason 
why  your  vines,  which  have  been  planted  only  three  feet  apart,  and  are 
allowed  less  than  eighteen  inches  on  each  side  of  the  main  shoot  for  its 
branehes  and  fruit,  should  carry  the  crop  that  the  Hampton  Court  vine 
does,  which  has  a  great  space  of  soil  for  the  roots  to  roam  in,  and  the 


THE  CULTURE  OF  THE  GEAPE.         269 

plan  is,  not  to  allow  a  vine  to  bear  more  than  twenty 
bunches-  of  grapes,  which  swell"  finely,  and  we  might 
travel  a  long  way  ere  we  met  with  vines  to  match  those 

roof  of  an  entire  house,  seventy  feet  long,  and  proportionately  wide,  for 
the  branches  to  ramble  over.  Again,  this  vine,  and  some  others,  men- 
tioned under  the  head  of  remarkable  vines,  are  exceptions  to  the  general 
bearing  of  the  foreign  kinds  of  the  grape,  favorably  affected  by  some 
peculiarity  in  their  location,  which  it  is  not  likely  will  be  the  case  with  the 
vines  in  your  grapery.  Perhaps  the  dih'erence  in  the  amount  of  fruit 
produced  may  not  be  so  great  as  you  suppose.  If  I  am  correct  in  the 
length  of  the  house  for*"the  Hampton  Court  vine,  which  produces  the  two 
thousand  bunches,  the  same  length  of  house  would  contain,  by  my  system, 
twenty-three  vines,  and  twenty-five  pounds  each  vine  would  produce  five 
hundred  and  seventy-five  pounds.  The  same  number  of  vines  on  the  back 
wall  would  produce,  if  well  managed,  certainly  half  this  amount,  or  a  total 
of  eight  hundred  and  sixty -two  pounds  of  grapes,  the  quality  of  which 
could  not  well  be  surpassed.  The  two  thousand  bunches  on  the  Hampton 
vine,  at  the  time  I  saw  them,  would  not  average  more  than  half  a  pound 
each,  or  one  thousand  pounds.  I  have  seen  it  stated,  that  this  vine  has 
produced  one  ton  of  two  thousand  two  hundred  and  forty  pounds  of 
grapes  in  a  season.  This  may  be  so,  but  of  the  quality  of  this  fruit  we 
know  nothing.  I  am  endeavoring  to  show  what  a  vine  will  do,  every  year, 
if  treated  as  directed.  In  saying  that  twenty-five  pounds  is  all  that  a  vine 
should  be  allowed  to  bear,  I  do  not  wish  to  be  understood  as  meaning  that 
a  vine  cannot,  under  any  circumstances,  occasionally  produce  a  much  larger 
quantity ;  the  account  I  so  soon  give  of  the  vine  at  Hampton  Court  bear- 
ing such  a  crop,  is  proof  enough  that  I  hold  no  such  opinion.  What  I 
presume  to  be  wanted  of  a  vine  is,  a  certain iy  (as  near  as  human  agency 
can  effect  this,)  of  a  liberal  and  annual  crop  of  fruit,  in  quality  as  rich  as 
it  can  be  grown  under  the  circumstances  of  situation,  &c.  This,  I  believe, 
can  be  obtained  by  the  system  recommended  and  adopted  by  myself;  and 
I  can  assure  my  readers,  that  they  will,  after  a  few  years  of  experience, 
agree  with  me  in  the  opinion,  that  twenty-five  pounds  of  such  fruit  on 
every  vine,  (favorably  situated,)  for  many  successive  years,  is  not  a  bad 
crop.  On  the  back  wall,  or  under  circumstances  not  admitting  of  a  full 
crop,  the  judgment  of  the  cultivator  must  be  exercised  in  ascertaining  what 
is  the  proper  amount  in  these  cases ;  it  will,  probably,  range  from  five  to 
fifteen  pounds. 

By  limiting  the  crop  to  this  weight,  I  do  not  adhere  strictly  to  just  this 
amount ;  it  would  be  absurd  to  attempt  it.     Before  thinning  the  berries,  I 


270         THE  CULTUEE  OF  THE  GRAPE. 

at  Eshton.  I  have  this  year,  obtained  eleven  prizes  for 
grapes,  at  three  shows,  and,  last  year,  seven  prizes  at  two 
shows.     In  fifteen  years,  I  have  received  sixty-four  prizes 

reduce  the  number  of  bunches  to  what  I  suppose,  if  well  filled  out,  would 
make  this  weight.  It  would  be  useless,  if  after  the  estimated  weight  had 
ripened  its  seed,  and  it  was  ascertained  that,  from  the  vigor  of  the  vine,  the 
bunches  would  swell  and  exceed  the  amount  required,  to  cut  off  the  excess 
now.  When  the  grapes  have  thus  perfected  their  seed,  and  are  swelling 
off  and  changing  color  rapidly,  and  the  bunches  are  larger  than  was  ex- 
pected, to  lessen  this  excess  of  quantity,  if  it  can  be  done  without  injuring 
the  bunch,  I  thin  out  the  berries  still  more,  that  all  the  nourishment  may 
be  thrown  into  those  remaining.  The  effect  of  this  treatment  will  be  to 
keep  the  vine  in  perfect  health  and  vigor.  If,  under  these  circumstances, 
the  bunches  and  berries  swell  beyond  my  calculations,  and  the  weight  of 
fruit  produced  exceed  the  rule,  there  is  no  harm  done,  for  the  vine,  from  its 
strong  condition,  has  produced  this  result.  I  have  thirty  pounds,  and 
perhaps  more,  on  a  few  vines,  at  this  moment ;  the  bunches  which  I 
thought  would  weigh  one  pound  exceeding  this  weight  considerably ;  but 
some  other  vines  have  less  than  the  allowance.  Nor  do  I  expect  any  loss 
of  crop  next  year,  in  consequence ;  for.  had  the  vines  not  been  in 
superior  condition,  and  able,  without  weakening  them,  to  have  done  this, 
the  berries  would  not  have  swollen  in  the  manner  they  have,  and  the 
twenty-five  pounds  would  have  been  the  yield.  If  the  vines  had  been 
just  coming  into  bearing,  and  six  or  ten  pounds  the  required  anior.nt.  I 
should  have  been  very  careful  to  avoid  an  over  crop.  Strengthen  your 
vines  during  the  first  five  or  six  years  of  their  growth,  after  planting  i.u 
your  border,  by  not  allowing  them  to  produce  heavy  crops,  and  keep  them 
ever  after  in  this  condition  of  strength,  by  aiming  for  a  moderate  yield  of 
fruit.  By  so  doing,  your  plants  will  be  in  the  state  to  afford  this  nourish- 
ment, and  the  bunches  will  enlarge  to  an  extent  that  will  surprise  you ; 
on  the  other  hand,  if  they  are  over-cropped,  they  will  (may  they  have  been 
ever  so  promising  at  the  beginning  of  the  summer,)  remain  with  the  berries 
small  and  loose,  and  entirely  surpassed  in  weight  and  every  desirable  qua- 
lity, by  the  neighboring  vine,  whose  bunches,  in  the  earlier  part  of  the 
season,  were  cast  quite  into  the  shade  by  these. 

By  the  statements  of  gardeners,  who  have  given  accounts  of  the  crops 
they  have  produced  on  their  vines,  it  would  be  supposed  that  fifty  pounds 
was  an  average  yield.  (I  am  of  opinion,  that  the  weight  in  these  cases, 
was  estimated,  not  real.)  Admitting  this  weight  to  be  real,  then  the  yield 
from  the  seventy  feet  house,  (the  vines  planted  as  is  customarv  in  England, 
10* 


THE  CULTUKE  OF  THE  GRAPE.         271 

for  grapes.  Mr.  Roberts  and  I  do  not  essentially  differ 
in  the  treatment  of  the  vine.  I  agree  with  the  maxims 
laid  down  in  his  book,  with  one  exception,  viz.,  the  car- 
four  feet  apart,)  -would  be,  on  the  rafters  and  back  wall,  twelve  hundred 
and  seventy-five  pounds,  about  one  third  part  more  than  would  be  pro- 
duced by  my  plan.  If,  as  stated  above,  my  vines  are  capable  of  producing 
a  larger  crop,  the  berries  and  bunches  will  swell  proportionably,  and  the 
average  will  be  greater,  bringing  the  difference  to  less  than  one  fourth  part. 
The  vine  trained  as  the  Hampton  Court  one  would  cover  all  the  glass,- 
and  it  would  be  useless  to  attempt  to  grow  grapes  on  the  back  wall ;  the 
wood  would  not  ripen  sufficiently,  and,  in  consequence,  would  not  produce 
fruit.  If  space  were  left  for  the  sun  to  shine  on  the  wall  and  to  ripen  the 
wood,  the  crop  would  be  lessened  in  proportion,  on  the  rafter  trellis.  Mr. 
Cherry  (see  his  statement  of  the  vines,  at  Eshton  Hall,)  limits  his  crop,  per 
vine,  to  twenty  pounds  on  an  average,  back  and  front  vines  alike.  His  ob- 
ject, unquestionably,  is,  to  produce  high-flavored  fruit,  and  he  is  the  only 
English  gardener,  that  I  remember  to  have  read,  that  speaks  of  so  small  an 
amount,  and  whose  practice,  in  this  respect,  makes  any  approach  to  the 
product  of  the  vine  in  the  most  famous  districts  of  grape  culture,  on  the 
continent  of  Europe.  I  have,  sometimes,  when  a  vine  has  been  over-luxu- 
riant, allowed  it  to  ripen  one  hundred  bunches,  to  check  its  excessive 
growth,  and  with  the  desired  effect ;  but  this  was  with  the  very  strong 
growing  kinds,  as  Verdelho  and  Black  Portugal ;  it  would  have  been  se- 
riously injurious  to  most  varieties.  Frequently,  I  have  been  requested  to 
go  and  see  vines  loaded  with  fruit,  and  have  found  forty  or  fifty  large 
bunches  on  a  young  vine ;  they  were  always  looking  well  until  after  the 
seeding  time,  and  then  came  the  shrivel  and  shanking,  and  another  disease, 
the  effect  of  over-cropping,  in  which  the  berries  have  a  soft,  cold  feeling  when 
touched,  just  as  they  do  when  shrivelled,  but  no  appearance  of  this  on  the 
stems.  The  fate  of  these  grapes  has  always  been  similar,  the  loss  of  two 
thirds  or  three  quarters  of  the  fruit,  with  scarcely  a  decent  bunch.  In 
Hovey's  Magazine  of  Horticulture,  vol.  4,  New  Series,  at  the  2TTth  page, 
is  an  article  on  the  grape,  taken  from  the  Gardeners1  Journal,  1848,  p.  182,  in 
which  the  writers  object  was,  as  he  states,  to  do  justice  to  a  Mr.  Gerrie's 
good  management  of  the  vine.  As  I  am  a  disbeliever  in  the  vines  annually 
producing  forty  or  fifty,  or,  as  some  writers  say,  sixty  and  eighty  pounds  of 
fruit,  for  any  length  of  years, — and  as  this  gentleman  furnishes  one  of  these 
wonderful  stories,  and  also  supplies  the  facts  contradicting  his  own  state- 
ments, and,  at  the  same  time,  gives  confirmation  to  my  opinion  expressed 
before,  that  these  weights  are,  usually,  by  estimation,  and  not  hy  actual 


272         THE  CULTUKE  OF  THE  GRAPE. 

rion.  Fur  a  border,  I  like  fresh  sods,  and  dung  in  a 
fresh  state,  say  six  cart-loads  of  good  sods,  one  cart-load 
of  leaf  mould,  and   one   cart-load  of  horse-droppings. 

balance,  and  will  show  to  the  inexperienced  in  these  matters,  how  easily 
people  may  be  deceived,  when  they  do  not  calculate  for  themselves,  and 
how  readily  such  a  statement,  after  once  being  in  print,  is  circulated  with- 
out examination, — I  shall  quote  a  large  part  of  it  here : — 

"Both  houses  were  planted  in  March,  1846.  The  vines  grew  finely  the 
first  season,  making  strong  wood,  short-joined,  and  well  ripened ;  they  were 
pruned  to  about  half  the  length  of  each  rafter.  Forcing  was  commenced 
in  both  houses,  on  the  tenth  of  February,  184?.  I  saw  them  in  August 
following,  and  a  finer  crop,  or  better  fruit,  I  never  witnessed,  as  far  as  they 
were  pruned.  The  bunches  were  large,  the  berries  well  swelled,  and  all  a 
good  color,  not  one  of  them  being  shanked.  The  greatest  number  of 
bunches  on  one  vine,  was  twenty-six,  the  least  number,  fourteen.  The 
weight  of  the  bunches  was  from  one  pound  to  two  and  a  half  pounds- 
each  ;  the  entire  weight  being  nearly  three  hundred  Weight,  from  the  thirty 
vines,  with  which  the  houses  were  planted.  This,  your  readers  will  say, 
was  a  surprising  crop  for  the  second  year  after  planting,  and  so,  no  doubt, 
it  was ;  and  now  comes  a  very  important  question.  Was  it  prudent,  on  the 
part  of  Mr.  Genie,  to  allow  so  many  to  remain  on  the  first  season?  and  was 
he  justified  in  so  doing  ?  The  result  showed  that  he  was.  The  vines  did 
their  duty  nobly.  He  was  aware  that  the  material  in  which  they  grew  was 
good;  the  wood  was  strong  and  well  matured;  and  he  judged,  therefore, 
that  he  might  allow  them  to  produce  the  above  quantity." 

Upon  the  propriety  of  fruiting  vines  thus  early,  I  have  expressed  my 
opinion,  under  the  proper  head.  It  will  be  noticed,  that  this  writer  states, 
that  the  greatest  number  of  bunches  on  a  vine  was  twenty-six,  the  least 
number  fourteen,  and  that  the  bunches  weighed  from  one  pound  to  two  and 
a  half  pound's  each.  He  then  adds,  the  entire  weight  being  nearly  three 
hundred  weight,  from  the  thirty  vines ;  thirty  vines,  at  twenty-six  bunches 
each,  would  give  a  total  of  seven  hundred  and  eighty  bunche3,  and  tho 
mean  weight,  per  bunch,  he  gives,  (one  pound  to  two  and  a  half  pounds 
each,)  is  one  and  three  quarter  pounds,  or,  a  total  of  thirteen  hundred  and 
sixty-five  pounds.  Again,  thirty  vines,  at  fourteen  bunches  each,  would 
give  four  hundred  and  twenty  bunches,  which,  at  the  mean  weight  of  one 
and  three  quarter  pounds  each  bunch,  would  give  a  total  of  seven  hundred 
and  thirty-five  pounds;  showing  the  crop  of  fruit,  according  to  his  own 
statement,  as  ranging  between  seven  hundred  and  thirty-five  and  thirteen 
hundred  and  sixty-five  pounds ;  and  yet  he  says,  the  entire  weight  was 


THE  CULTURE  OF  THE  GRAPE.         273 

George  Cherry,  Esliton  Hall." — Gardeners'  Chronicle, 
1848,  p.  22. 

"  It  appears  that  we  were  not  far  wrong,  when  we 
ventured  to  express  a  doubt  as  to  the  permanence  of 
the  vigor  produced  in  vines,  by  the  use  of  carrion,  (see 
page  851,  1847.)  Mr.  Cherry,  the  gardener  at  Eshton 
Hall,  himself  objects  to  it,  and,  although  he  describes 
the  vines  there  as  still  remaining  in  good  condition,  yet 
admits  that  the  weight  of  the  bunches  does  not  now  ex- 
ceed one  pound  on  an  average,  yet  they  have  been  out 
of.  Mr.  Roberts's  charge  for  only  three  years.  This  is  a 
sad  falling  off  from  two  and  a  quarter  pounds  a  bunch. 
That  they  are  still  in  good  health  and  very  respectable 
vines,  we  fully  believe,  for  they  continue  to  be  managed 
upon  Mr.  Roberts's  plan,  which  we  regard  as  excellent, 
with  the  single  exception  of  the  carrion." 

"  What  the  effect  of  using  carrion  in  vine  borders 
really  is,  appears  pretty  clearly  from  the  following  state- 
ment, which  has  just  reached  us  :" — 

about  three  hundred  pounds,  or  ten  pounds  per  vine,  instead  of  from  twenty- 
four  and  a  half  to  forty-five  and  a  half  pounds,  as  by  the  statement  of 
bunches  and  their  weight.  If  the  number  of  bunches  on  each  vine  was 
correctly  stated,  instead  of  weighing  from  one  pound  to  two  and  a  half 
pounds,  they  only  weighed  from  six  to  twelve  ounces,  or  the  average  weight 
of  about  half  a  pound  each.  Very  small  bunches  indeed.  As  to  the  vines 
maturing  this  ten  pounds  of  fruit,  the  second  year,  there  is  no  improbability 
in  that,  and  it  is  not  unlikely  that  they  may  have  borne  respectable  crops 
of  fruit  for  several  years,  but  I  do  not  think  they  woidd  compare  with  vines 
differently  treated,  after  they  were  five  or  six  years  old. 

If  any  one  should  prefer  to  plant  but  one  vine  in  a  grapery,  and  train  it 
after  the  manner  of  the  Hampton  Court  vine,  he  should  proceed  upon  the 
principle,  that  he  was  establishing  a  tree,  to  remain  for  centuries,  and  should 
not  allow  it  to  fruit  until  it  had  been  planted  for  five  or  six  years,  and  had 
become  well  established.  I  believe,  however,  that  the  amount  of  fru.t  ob- 
tained, would  be  less,  annually,  after  waiting  thus  loiig,  than  by  the  mode 
of  planting  many  vines. 
12* 


274         THE  CULTURE  OF  THE  GRAPE. 

"  Some  years  since,  I  took  charge  of  a  place  where 
there  were  three  large  vineries,  the  grapes  of  which  had 
entirely  failed.  The  vines  had  been  planted  about  six 
years.  Upon  examination,  the  borders  proved  to  contain 
the  carcasses  of  thirty  fat  hogs,  which  had  died  of  mur- 
rain, together  with  the  bodies  of  other  stock.  They  like- 
wise contained  three  or  four  wagon-loads  of  large  bones, 
and  an  immense  quantity  of  woolen  rags,  saturated  with 
oil.  Upon  digging  into  the  border,  I  found  the  soil 
more  like  paste  than  any  thing  else,  and  the  stench  was 
so  dreadful  that  one  of  the  men  was  taken  ill  from  the 
effects  of  it.  Throughout  the  whole  of  that  border,  I 
found  not  one  single  fibre  ;  the  large  roots  were  covered 
with  canker,  and  several  large  ones  were  eaten  completely 
through.  The  foliage  was  very  large,  but  sickly,  the 
wood  very  long-jointed  and  watery.  I  commenced 
forcing  one  house  of  Black  Hamburghs  early ;  the  tem- 
perature was  kept  low,  with  abundance  of  air  ;  the  vines 
broke  slowly  and  strong,  but  showed  scarcely  any  fruit, 
generally  throwing  off  a  tendril  instead  of  a  bunch  ;  the 
other  houses  were  also  indifferent,  both  in  flavor  and 
color,  being  watery,  and  insipid  to  the  taste.  At  that 
time,  I  had  not  made  the  above  examination.  After- 
wards I  added  one*  third  of  old  mortar  and  brick  rubbish, 
and,  having  well  mingled  the  whole,  I  replanted  the 
vines  carefully  ;  the  result  was,  that,  the  following  sea- 
son, the  wood  became  firmer  and  short-jointed,  and  the 
crop  improved,  both  in  weight,  flavor,  and  color. — 
E.  F.  G."* 

*  E.  F.  G.  states  impossibilities ;  and,  to  practical  men,  renders  thereby 
his  communication  worthless,  unless  they  can  be  accounted  for  as  oversights. 


THE  CULTURE  OF  THE  GEAPE.         275 

"  With  reference  to  manuring,  a  friend  has  lately  com- 
municated to  us  the  following  interesting  memoran- 
dum : — 

"  When  I  visited  the  vineyards  of  Frontignan,  I  was 
much  struck  with  the  exceeding  tenderness  and  crispness 

That  the  editor  of  the  Chronicle  should  have  thought  the  article  of  value, 
must  have  been  because  it  favored  his  opiuion  relative  to  the  use  of  carrion ; 
and  he  could  not  have  given  it  a  careful  perusal :  if  he  did,  he  overlooked 
the  result  of  such  reasoning.  Ton  might,  with  as  much  propriety,  say  that 
bone-dust,  guano,  poudrette,  or  any  chemical  combination,  was  bad  and  un- 
suitable as  manure  for  the  vine,  because  it  would  not  flourish  if  planted  in 
them,  simply,  or  with  only  a  small  proportion  of  soil.  According  to  E.  P.  G., 
u  here  was  a  mass  of  thirty  fat  hogs,  and  other  bodies  besides,  (how  many 
he  does  not  say,)  three  or  four  wagon-loads  of  large  bones,  and  an  immense 
quantity  of  woolen  rags  saturated  with  oiV'  (This  last  article  of  oil,  unless 
used  in  the  compost  heap,  and  entirely  decomposed  before  it  is  used,  is, 
perhaps,  the  worst  poison  that  can  be  applied  to  the  roots  of  fruit  trees,  of 
all  kinds.)  Upon  digging  into  it,  according  to  his  account,  it  was  a  mass 
of  putrid  matter,  which  would  as  surely  destroy  all  life  in  the  root  of  the 
vine  which  come  within  its  reach,  as  fire  would  destroy  life  in  the  animal, 
if  surrounded  thereby.  In  fact,  it  was  a  compost  heap,  piled  above  the 
roots  of  the  vine.  (The  vines  had  been  planted  six  years  ;  this  heap  of 
matter  could  not  have  been  put  there  at  that  time ;  for,  even  in  England, 
two  years  is  sufficient  for  the  mass  to  have  been  changed.)  What  practical 
gardener  would  think  of  planting  his  vines  in  such  materials  ?  Compare 
this  mass  of  putrid  matter  with  the  soil,  as  recommended  hy  Mr.  Roberts; 
how  very  unlike  the;.-  are ! 

"  Throughout  the  whole  of  the  border,  he  found  not  one  single  fibre,  and 
1  he  large  roots  were  cankered,  and  some  of  them  ea^en  through."  He  does 
not  state  by  what  the  roots  were  eaten ;  whether  by  worms,  produced  in 
this  putrefaction,  or  by  the  canker.  This  is  just  the  condition  the  roots 
might  be  supposed  to  be  in,  that  is,  dead.  It  is  impossible  to  cause  a  root 
of  the  vine  to  five  in  such  matter,  during  decomposition.  Thus  far,  there 
is  reason  in  what  E.  F.  G.  says,  as  to  the  condition  of  the  border,  and  the 
state  of  the  roots  of  the  vines  growing  therein.  But  when  he  states  "  that 
the  foliage  was  very  large,  but  sickly;  the  wood  very  long-jointed  and 
watery,"  we  cannot  agree  with  him ;  it  cannot  be ;  E.  F.  G.  must  have 
overlooked  some  important  fact ;  the  roots  of  the  vine  could  not,  without 
spongioles  and  rootlets  innumerable,  produce  this  long-jointed  wood,  with 


276  THE  CULTURE  OF  THE  GRAPE. 

(if  I  may  use  the  term)  of  the  grapes  there  grown,  as 
compared  with  the  Muscats  of  our  forcing-houses  ;  and, 
when  I  tasted  the  Nice  grape  of  Baby  Castle,  of  which 
you  were  so  good  as  to  send  me  a  sample,  the  idea  oc- 
curred to  me,  that  the  hardness  of  the  pulp  might  be 
owing  to  excessive  manuring  and  forcing  of  the  vine ; 
and  I  thought  of  writing  to  you,  to  inquire  if  you  were 
aware  of  any  facts,  in  the  history  of  vegetation,  that 
would  warrant  such  conclusion.  I  may  mention,  too, 
that  this  latter  grape,  though  magnificent  to  the  eye, 
had,  to  my  taste,  a  flavor  different  from  the  ordinary 
Nice  kind,  something  like  what  the  French  call  gout  de 
terroir  in  wine.  That  this  peculiarity  may  originate 
from  the  foul  manure  that  had  been  given  to  the  vine,  I 
think  highly  probable  ;  and  the  following  instance  will 
show  how  easily  the  flavor  of  the  fruit  may  be  affected  by 
substances  less  offensive  than  carrion.  M.  De  Chassirou 
has  observed,  that  the  wines  of  the  Isles  of  Oleron  and 
He,  are  of  bad  quality,  and  retain  the  odor  peculiar  to 
the  sea-weeds  with  which  the  vineyards  there  are  ma- 
large  leaves.  In  forcing,  "  the  vines  broke  slowly,  but  strong,  and  showed 
scarcely  any  fruit,"  Here,  also,  is  a  strange  statement;  the  vines,  to  do 
this,  must  have  received  abundant  nourishment ;  and  such  a  condition  of 
the  roots,  as  before-ment^ned  by  him,  could  not  have  furnished  it.  E.  F.  G. 
did  not  go  deep  enough  into  the  border ;  if  he  had,  (and  the  vines  were  as 
he  stated,)  he  then  would  have  found,  below  all  this  mass  of  putrid  matter, 
the  roots  and  rootlets  which  furnished  the  sap  that  produced  these  long 
shoots  and  large  leaves ;  and  these  roots  being  so  deep  in  the  soil,  is  the 
cause  why  the  vines  did  not  die  from  the  effects  of  the  manure,  and  is  the 
reason  they  did  not  fruit,  the  wood  not  ripening  sufficiently.  A  small  part 
of  this  putrid  matter,  if  it  had  been  changed,  as  it  should  have  been,  in  the 
compost  heap,  and  then  applied  as  a  top-dressing,  would  have  enticed  the 
roots  to  the  surface,  and  have  been  beneficial,  instead  of  destroying  them 
as  it  did. 


THE  CULTDEE  OF  THE  GEAPE.         277 

nured.  In  all  wine  countries,  where  we  may  suppose 
the  culture  of  the  vine  to  be  best  understood,  the  opin- 
ion universally  prevails,  that  fresh  manure  ought  not  to 
be  used,  or,  if  it  be  so,  that  it  should  be  applied  in  the 
autumn,  after  the  vintage,  so  as  to  be,  in  a  great  meas- 
ure, decomposed,  and  incorporated  with  the  soil  before 
the  ascent  of  the  sap,  in  the  spring.  This  practice  is  oc- 
casionally followed  in  the  Rheni-gau,  where  a  strong 
prepossession  exists  in  favor  of  manuring  the  vineyards,* 
and  where  small  quantities  of  litter  are  spread  around 
the  roots  of  the  vines  ;  but  the  best  authors  concur  in 
recommending,  that  all  the  manure  employed  should  be 
first  duly  fermented,  at  whatever  time  it  may  be  used." 
— Gardeners'  Chronicle,  1848,  p.  19. 

"  The  custom  of  introducing  carcasses  into  vine  bor- 
ders, for  the  purpose  of  obtaining  monster  bunches  of 
flavorless  grapes,  has  prevailed  for  a  considerable  length 
of  time  in  the  neighborhood  of  Leeds  and  Wakefield ; 
but  the  vines  have  always,  in  a  few  years,  become  feeble 
and  unproductive,  in  consequence  of  the  dense  mass  of 
putrefied  matter  being  unsuitable  to  the  growth  of 
fibrous  roots.     G." — Gardeners'  Chronicle,  1848,  p.  37. 

By  James  Roberts,  Raby  Castle.  (As  the  remarks 
are  long,  and  much  of  it  not  having  any  practical  bear- 
ing upon  the  question,  I  shall  only  extract  such  facts  as 
are  different  from  those  already  stated.)  "  In  page  851, 
it  is  stated,  that  the  grapes  I  exhibited,  on  September 
7th,  1841,  have  been  superseded  by   Mr.  Hutchinson, 

*  It  is  here  admitted  that,  in  some  wine  countries,  manuring  is  all 
notwithstanding  the  assertion,  a  few  hues  above,  to  the  contrary.     (Sea 
manuring  vineyards.) 


278         THE  CULTURE  OF  THE  GRAPE. 

gardener  at  Castle  Malgwyn.  It  certainly  appears  that 
the  Hamburghs  sent  were  heavier,  and,  I  have  no  doubt, 
others  have  shown  heavier  bunches  than  mine,  which, 
perhaps,  were  not  the  heaviest  in  the  Eshton  range ;  but, 
admitting  they  were,  do  the  grapes  alluded  to  supersede 
them  as  a  collection?  This  collection,  which  was  exhib- 
ited in  London,  on  the  7th  September,  on  the  9th  was 
exhibited  at  York,  and  took  five  first  prizes.  Surely 
then  the  grapes  must  have  been  good  indeed,  which, 
after  receiving,  I  believe,  the  highest  medal  ever  award- 
ed for  grapes,  at  the  society's  rooms  in  London,  travelled, 
by  coach  and  rail,  between  four  hundred  and  five  hun- 
dred miles,  were  packed  and  repacked  twice,  and  then 
competed,  successfully,  amongst  the  best  fruit-growers  of 
any  county  in  England. 

"Between  September  7th,  1841,  and  October  17th, 
1843,  I  was  awarded,  by  the  Horticultural  Society  of 
London,  eight  medals,  six  for  grapes  exclusively,  and  two 
for  exhibitions  in  which  grapes  formed  the  principal 
fruit.  It  appears  that  Mr.  Cherry  agrees  with  my  prac- 
tice of  culture,  with  the  exception  of  carrion ;  but,  if  he 
has  not  re-made  the  borders  at  Eshton,  which  I  ana  per- 
suaded he  has  not,  are  not  the  vines  still  enjoying  the 
remains  of  what  I  cautiously  offered  ?"  Here  follow 
some  particularly  correct  remarks  relative  to  the  border, 
as  described  by  E.  F.  G.,  page  274.  As  I  have  made 
my  own  statement  concerning  the  materials  used  in  this 
border,  and  the  effect,  as  described,  upon  the  vines,  and 
as  in  the  main  we  agree,  it  is  unnecessary  to  quote  them 
here.  "  In  making  a  tour,  in  the  autumn  of  1844,  I 
called  at  a  nobleman's  demesne.     After  an  introduction 


THE  CULTURE  OF  THE  GRAPE.  279 

to  the  gardener,  we  entered  a  large  vineyard,  in  which 
was  a  splendid  crop  of  Muscat  of  Alexandria  grapes  ; 
good  bunches,  with  finely  swelled  berries,  and  beautifully 
colored.  I  expressed  my  delight  at  the  sight,  and  he 
stated  the  means  employed  to  bring  about  so  desirable  a 
result.  The  vine  was  worn  out,  and  bore  little  ;  and,  he 
added,  '  being  possessed  of  your  Treatise,  I  top-dressed, 
as  recommended,  and  the  result  is  what  you  see ;  they 
have  been  the  admiration  of  all  who  have  seen  them.'  " — 
Gardeners'  Chronicle,  1848. 

"We  should  not  treat  Mr.  Roberts's  letter  on  vines,  in 
our  last  Chronicle,  with  the  consideration  to  which  the 
indisputable  skill  of  the  writer  is  entitled,  if  we  passed 
it  over  without  remark.  We  are  also  called  upon  to  no- 
tice it  by  some  of  the  reasoning  introduced  into  it. 

"  Mr.  Roberts  first  questions  whether  his  carrion-fed 
vines  have  been  excelled  by  others  treated  to  a  less  offen- 
sive diet.  That  his  grapes  were  excellent,  we  have^  re- 
peated over  and  over  again  ;  they  did  the  greatest  credit 
to  his  skill,  as  his  work  on  the  vine  does  to  his  intelli- 
gence and  knowledge  of  his  profession.  But,  until  he 
can  show  that  a  bunch  of  Hamburgh,  weighing  five 
pounds,  is  not  superior  to  one  weighing  two  pounds  five 
ounces,  or  a  bunch  of  Muscats,  of  two  pounds  nine 
ounces,  to  one  of  the  same  kind  weighing  two  pounds 
three  ounces, — and  such  are  the  differences  between  Mr. 
Hutchison's  Castle  Malgwyn  grapes  and  those  of  Eshton 
Hall, — we  must  retain  our  opinion,  that  grapes  are  not 
improved  by  being  fed  on  carrion.  It  is  said  that  Mr. 
Hutchison's  vines  were  seven  years  old,  and  those  of  Mr. 
Roberts  but  two  ;  out  we  learn,  by  the  present  gardener 


280         THE  CULTURE  OF  THE  GRAPE. 

at  Eshton,  that  the  vines  there,  now  that  they  have  he- 
come  seven  or  eight  years  old,  only  bear  bunches  averag- 
ing one  pound.  So  that  the  carrion-fed  vines  are  not  im- 
proved by  age;  and  their  present  state  is,  to  our  minds, 
anything  rather  than  '  conclusive  as  to  the  advantages 
to  be  derived  from  using  that  substance.' 

"  Mr.  Roberts  states  that  some  very  fine  grapes,  seen 
by  him  in  Cheshire,  had  acquired  their  condition  by 
being  top-dressed  in  the  manner  recommended  by  him. 
We  find  that  manner  explained  in  his  Treatise,  to  be  'a 
light  top-dressing  of  ground  bones,  loamy  soil,  rotten 
manure,  and  decayed  carrion,  covering  the  whole  with 
an  inch  or  two  of  half-rotten  stable  manure  to  prevent 
evaporation,' — a  good  appliance,  no  doubt.  But  we  are 
at  a  loss  to  know  what  this  has  really  to  do  with  the 
question  at  issue.  The  use  of  a  little  horse-flesh,  in  a 
state  of  decay,  is  surely  not  the  same  thing  as  filling  a 
border  with  lumps  of  putrid  flesh.  '  Adding  one  good- 
sized  horse  or  cow  carcass  to  every  ten  or  twelve  yards,' 
(Treatise,)  and  we  certainly  should  not  be  inclined  to  ap- 
ply to  the  recommendation  Mr.  Roberts's  term,  cautious. 
We  own  that  to  us  the  advice  seems  rather  the  reverse. 
But  we  half  suspect  that,  after  all  the  controversy,  our 
difference  in  opinion  from  our  very  clever  correspondent 
turns,  like  many  other  differences,  upon  the  meaning  of 
a  word.  What  is  really  meant  by  carrion  ?  We  under- 
stand it  to  be  putrid  flesh  in  the  early  stage  of  decompo- 
sition, emitting  putrid  effluvia  not  less  dangerous  to  man 
and  plants  than  it  is  offensive  and  disgusting.  These 
early  products  of  animal  decay,  be  they  what  they  may, 
are  given  off  in  such  abundance  fur  a  certain  time,  vary- 


THE.  CULTUKE  OF  THE  GRAPE.  281 

ing  with  temperature  and  other  circumstances,  that  they 
cannot  he  too  cautiously  guarded  against ;  and  therefore 
carrion,  in  the  sense  in  which  we  understand  the  word, 
is  wholly  unfit  for  gardening  purposes.  But,  by  degrees, 
the  horrible  emanations  from  putrid  flesh  are  decomposed, 
or  absorbed  by  the  surrounding  soil,  or  are  lost  in  the 
open  air,  and  then  their  dangerous  quality  disappears. 
In  fact,  decayed  carrion,  that  is  to  say,  carrion  which  has 
lost  its  oifensiveness,  is  not  carrion  at  all ;  it  consists  of 
little  more  than  bones,  saline  matter,  and  the  black  earth 
which  is  called  humus, — a  very  valuable  substance, 
partly  on  account  of  its  own  action,  and  partly  on  ac- 
count of  the  gaseous  matters  which  it  detains  among  its 
pores,  and  parts  with  gradually  and  beneficially.  It  is 
old,  crumbling  manure.  It  is  not  to  this  that  we,  or  any 
one,  would  object.  Quite  the  contrary  ;  and  we  readily 
admit  that,  after  a  time,  the  dead  horses  in  the  vine 
borders  at  Eshton,  ceasing  to  be  dangerous,  will  become 
a  potent  and  harmless  manure.  But  the  mischief  is  done 
before  that  time ;  the  first  stage  in  the  growth  of  the 
vines  has  been  injurious,  and  we  doubt  whether  any 
amount  of  care  will  quite  repair  the  damage.  At  all 
events,  admitting  that  it  may  be  repaired,  we  are  still 
forced  to  arrive  at  the  conclusion  that  the  use  of  so  offen- 
sive a  material  as  carrion  does  no  good,  and  therefore 
ought  to  be  abandoned." — Gardeners'  Chronicle,  18-18, 
p.  83. 

By  J.  W.  Roberts,  Gardener,  Wakefield,  Yorkshire. — 
"  Three  years  ago,  I  gardened  not  two  miles  from  Wake- 
field, where  I  had  two  vineries,  which  had  produced 
little  for  years.     The  vines  in  them  were  nearly  sixty 


282         THE  CULTURE  OF  THE  GRAPE. 

years  old.  By  permission  of  my  employer,  I  re-made  the 
borders.  In  the  first  place,  I  took  the  vines  carefully  up, 
and  the  border  being  in  a  very  bad  state,  I  drained  it 
well,  refilling  it  with  compost,  consisting  of  a  portion  of 
carrion,  leaf  mould,  turf  from  a  pasture,  and  stable  ma- 
nure, and  the  result  is,  that,  last  year,  these  same  vines 
produced  a  capital  crop  of  well-flavored  finely  colored 
fruit,  and  made  excellent  wood.  Surely,  this  speaks  vo- 
lumes in  favor  of  carrion.  Is  not  E.  F.  G.  mistaken, 
when  he  says  that  the  vines  in  the  neighborhood  of  Leeds 
and  Wakefield  are  falling  off?  I  have  lived  for  nearly 
twenty  years  in  the  neighborhood  of  Wakefield,  and  all 
who  have  used  carrion  here,  speak  in  high  terms  of  its 
favorable  effects  on  their  vines.  The  use  of  carrion  was 
first  suggested  to  me  by  reading  Mr.  Roberts's  '  Treatise 
on  the  Vine,'  than  which  I  know  of  no  more  valuable 
work  on  the  subject,  and  for  which  I  feel  much  indebted 
to  its  author." — Gardeners'  Chronicle,  1818,  p.  102. 

A.  Henderson .  is  opposed  to  Mr.  Roberts's  plan,  and. 
quotes  Abbe  Rozier,  Chaptal,  M.  Bosc,  and  other  conti- 
nental authors,  who,  it  is  well  known,  are  opposed  to  all 
crude  manures  for  the  vine,  as  proper  authorities  to  be 
relied  upon  as  evidence  of  the  bad  effects  of  them.  The 
article  is  very  long,  but  it  contains  nothing  new.  It  can 
be  found  in  the  Gardeners*  Chronicle,  for  1848,  p.  115. 

Remarks  on  statements  made  in  the  discussion. — The 
first  assertion  by  Mr.  Elliott,  in  the  communication  which 
commenced  the  controversy,  is,  that  he  found  the  young 
shoots  on  the  vines,  newly  planted,  all  dead  for  eight  or 
ten  inches.  And  he  denies  that  the  exjilanation  given 
him  of  the  cause, — the  burning  by  the  sheet  glass, — can 


THE  CULTURE  OF  THE  GEAPE.         283 

be  the  correct  one,  and  attributes  it  to  putrefaction  in  the 
border,  baneful  stimulants  to  the  tender  roots  have  arisen, 
and  the  effect  of  such  stimulants,  according  to  this  writer, 
has  been  to  kill  the  ends  of  the  shoots.  Had  this  suppo- 
sition been  correct,  that  the  cause  was  putrid  matter 
from  the  flesh  of  animals  coming  in  contact  with  the 
roots  of  the  vine,  I  have  no  hesitation  in  asserting,  from 
what  experience  I  have  had  in  such  matters,  the  result 
would  have  been  death  to  the  vine, — the  roots  dying  first, 
the  tops,  last.  I  have  never  known  a  vine  affected  in 
this  manner,  when  there  was  a  possibility  that  the  rich 
soil  could  have  been  the  cause  ;  neither  do  I  think  that, 
out  of  six  hundred  vines  which  I  have  planted  under  glass, 
this  singular  disease  ever  seriously  affected  one  vine.  I 
have  had  a  few  injured  at  the  end  of  the  cane,  but  it  has 
always  occurred  on  some  extremely  hot  and  bright  day, 
when  the  very  place  on  the  skin  of  the  shoot,  which  had 
been  burned  by  a  defect  in  the  glass,  could  be  seen.  A 
new  shoot  from  the  terminal  eye  has  invariably  pushed 
and  grown  rapidly,  showing  that  the  cause  was  external, 
and  not  with  the  roots  or  sap.  In  the  bright  sunshine,  I 
do  not  see  any  good  reason  why  the  glass  might  not  burn 
the  shoots  in  England  as  well  as  in  the  United  States ; 
that  it  does  burn  here,  there  is  no  doubt ;  and  Mr.  Hovey, 
in  speaking  of  the  exposure  for  the  grapery,  alludes  to 
the  necessity  of  having  some  protection  from  the  scorch- 
ing effects  of  the  sun  in  summer,  and  mentions  the 
whiting  the  glass  for  this  purpose.  It  is  not  uncommon 
to  see  the  young  laterals,  and  even  the  main  stalk  of  the 
bunch  of  fruit  I  have  sometimes  found  burned,  on  the 
side  next  the  glass,  and  so  injured  that  I  have  deemed  it 


284         THE  CULTUKE  OF  THE  GRAPE. 

best  to  cut  it  away.  That  the  gas,  escaping  from  fer- 
menting manure  and  leaves,  will  destroy  the  foliage,  I 
have  stated  in  my  remarks  on  Mr.  Roberts's  plan. 

The  editor  of  the  Chronicle  states,  that  it  is  the  "  gaseous 
results  of  decomposition,  whose  odors  render  vine  bord- 
ers, constructed  on  Mr.  Roberts's  plan,  so  intolerably  dis- 
gusting." (Article  extracted  as  from  the  Chronicle,  1847, 
page  851.) 

This  state  of  the  border,  when  prepared  either  by  Mr. 
Roberts's  plan,  or  my  own,  never  can  exist  in  fact.  I 
never  have  discovered  the  least  odor  from  any  border 
after  it  was  finished.  All  manures  in  their  crude  state 
are  offensive,  and,  in  collecting  them  for  the  border,  or 
the  compost  heap,  the  person  so  employed  must  be  sub- 
ject to  the  gases,  be  they  more  or  less  disagreeable.  I 
contend  that  animal  matter,  when  fresh,  is  less  so  than 
any  other  manure.  There  is  an  erroneous  opinion  formed 
of  the  condition  of  the  border,  founded  upon  the  im- 
proper use  of  the  word  carrion  (before  noticed)  by  Mr. 
Roberts,  when  he  does  not  in  reality  use  carrion  or  re- 
commend its  use  until  changed. 

Dr.  Lindley  refers  to  an  oak  tree,  which  had  been  sub- 
jected to  improper  treatment,  by  the  digging  into  the 
soil,  around  and  above  its  roots,  of  an  undue  quantity  of 
powerful  manure  from  a  cess-pool,  with  the  result,  to  the 
tree,  (almost  death,)  which  any  skilful  gardener  would 
have  expected.  This  gentleman  certainly  cannot  intend 
to  compare  this  injudicious  management  with  the  com- 
post formed  from  carrion  and  soil,  and  the  manner  of 
applying  it,  as  recommended  by  Mr.  Roberts.  For,  he 
immediately  adds,  "  it  is  only  when  diluted  that  such 


THE  CULTURE  OF  THE  GRAPE.         2°:^ 

manures  acquire  the  high  value  which  belongs  to  them, — 
a  just  remark,  not  only  in  relation  to  the  manure  above 
named,  but  to  all  the  substances  usually  classed  under 
this  head,  such  as  the  offal  of  all  animals  and  birds,  the 
decayed  matter  from  flesh  or  fish,  whether  of  the  soft 
material  which  dissolves,  or  of  the  bony  substances  which 
are  a  long  time  in  crumbling  away,  guano,  poudrette, 
etc. 

Dr.  Lindley  refers  to  the  plants  in  a  greenhouse,  that 
were  almost  destroyed  by  the  gases  arising  from  the  pu- 
trefying body  of  a  hedgehog,  and  thinks  that  is  proof 
that  the  vines  were  injured  at  the  ends  of  their  shouts 
by  the  gas  from  the  carrion.  It  may  have  been  caused 
by  the  confined  air  inside  of  this  house,  which  prevented 
the  escape  of  this  gas.  I  must  confess,  that  I  think  there 
may  Lave  been  some  other  cause,  that  affected  the  plants, 
and  produced  the  disease.  In  the  newly  settled  parte 
our  country,  it  is  customary  to  leave  the  dead  bodies  of 
animals  unbnried.  I  have  never  noticed  any  effect  pro- 
duced upon  the  foliage  of  tree  or  herb  from  the  odor  or 
gas  arising  therefrom.  In  the  valley  of  the  Connecticut, 
where  reside  some  of  our  best  agriculturists,  they  ma- 
nure the  land  with  fresh  white  fish,  that  are  caught  in 
great  quantities,  (I  believe  in  the  spring  season  of  the 
year.)  They  spread  them  broadcast  over  the  fields,  and 
any  one  who  has  ridden  through  this  district,  about  this 
time  of  application,  can  most  assuredly  say  that  the  cus- 
tom *;is  not  inviting,'*  and  can  bear  ample  testimony 
that  the  air  is  charged  with  gas  from  putrefying  matter, 
yet  we  hear  of  no  bad  effect  from  this ;  and,  if  a  single 
hedgehog  in  a  greenhouse  would  kill  plants,  it  would  ap- 


286         THE  CULTURE  OF  THE    GRA1 

pear  probable  that  thousands,  and  tens  of  thousands,  of 
these  white  fish,  spread  over  the  surface  of  the  land, 
would  affect  the  foliage  in  the  fields  wherein  they  were 
undergoiDg  this  change. 

Dr.  Lindley  then  says,  "  The  vine-dressers  of  France 
object  to  manure  altogether?  I  cannot  pass  this  remark 
by,  without  a  direct  denial  of  the  assertion.  The  gentle- 
man himself  does  it  effectually  in  the  quotation  he  brings 
forward  from  Chaptal,  and  the  continuation  of  the  sub- 
ject of  manures  by  this  French  author,  given  under  the 
head  of  manures  for  vineyards,  will  still  farther  explain 
the  customs  of  the  French.  My  own  belief  is,  that  the 
French  manure  their  vineyards  :  that  there  are  excep- 
tions to  this,  it  may  be.  Chaptal,  and  other  authors,  are 
opposed  to  the  custom,  I  admit ;  but  other  persons,  who 
write  what  they  have  seen  and  know,  state  that  they  are 
used.  Chaptal  wishes  to  discourage  the  use  of  it,  from 
a  belief  that  it  injures  the  juice  of  the  grape  ;  that  it  in- 
creases the  size  of  the  berry,  he  admits,  and  that  is  what 
all  are  endeavoring  to  obtain,  when  cultivating  for  the 
table,  and  the  plan  of  cultivation  which  will  produce 
this,  without  injury  to  the  amount  of  the  crop,  flavor,  or 
color,  of  the  fruit,  is  the  best. 

Dr.  Lindley  is  of  the  opinion,  that  the  grapes  shown 
by  Mr.  Grower,  have  surpassed  those  grown  by  Mr.  Ro- 
berts.  From  the  printed  account  of  them,  [  should  have 
preferred  to  have  been  the  one  who  produced  the  six 
kinds,  named  as  having  been  shown  by  the  hitter.  Three 
of  these  varieties  usually  setting  poorly,  all  of  which 
were  sufficiently  large,  and  the  White  Xice,  (a  kind  that 
makes  a  large  bunch,  but  a  light  weighing  fruit,)  remark- 


THE    CULTURE    OF   THE   G?.AFZ.  2  : 

ably  so  ;  they  were  all  represented  as  having  been  beau- 
tiful. Air.  Gower's,  thongh  bis  Hamburgh  bunches  were 
large,  were  rather  deficient  in  color. — a  want  that,  in  my 
n,  would  make  them  unworthy  to  compete  with 
the  first-named.  To  have  a  correct  idea  of  this  matter, 
there  should  be  some  standard  of  quality  to  refer  to.  I 
do  not  remember  ever  to  hare  met  with  any  such.  My 
opinion  of  the  characteristics  requisite  to  form  a  fine 
bunch  of  grapes,  is,  that  the  bunch  be  of  medium  bigness, 
"vith  the  berries  large,  of  an  equal  -  '.  and 

covered  with  a  fine  bloom.     Very  large  bunches  are  not 
always  so  equally  well  flavored  as  lesser  ones,  and  those 
weighing  from  eight  ounces  to  one  pound  each,  are  almost 
"3  the  best.     When  exhibited  .  nltural  shows 

however,  large  sized,  if  at  the  same  time  these  be  well 
colored,  will  invariably  be  considered  the  t 

The  border  that  produced  the  grapes,  which  Dr.  Lind- 
ley  considers  superior  to  those  raised  by  Mr.  Eobe: 
a  very  tine  one,  and  nor  very  unlike  the  compost  recom- 
mended by  me.  to  be  used  in  a  situation  where  it  is  ne- 
cessary to  remove  all  the  original  soil ;  but,  in  this  border, 
they  use  liquid  manure  ;  and  this  is  universally  ti 
when  the  border  is  composed  of  turf,  without  a  large  ad- 
dition of  bones  or  other  manures.  application  of 
an  offensive  liquid  upon  the  surface  of  the  soil  is.  in  my 
estimation,  more                  dole  than  in  bur 
when  the  rich  border  is  properly  made,  rainwater  is  the 
only  application  requisite  for  the  roots  on  the  < 
the  house.     On  the  other  hand,  the  border 
loam  and  rotten  sods,  although  excellent,  requires  this 


288        '  THE  CULTURE  OF  THE  GRAPE. 

application  of  liquid  manure,  to  cause  the  grapes  to  swell 
off  large  and  full. 

This  discussion  of  the  subject  of  manures  is  well  worthy 
the  attention  of  cultivators.  Instead  of  supporting  Mr. 
Hovey's  assertion,  that  experienced  cultivators  held  the 
same  opinions  as  he  did,  respecting  the  "  quackery,  so 
often  recommended,"  as  the  use  of  oyster  shells,  or  boiled 
bones,  dead  cattle,  etc.,  I  am  rather  inclined  to  believe, 
that  the  judicious  use  of  them  is  advocated  ;  certainly, 
it  is  admitted,  that  they  are  promoters  of  vegetation. 
Chaptal  even  allows,  that  the  effect  of  manure  is  to  in- 
crease the  growth  of  wood  and  fruit ;  but,  he  adds,  the 
effects  are  deceptive ;  for,  after  a  time,  the  manure  will 
cease  to  act,  and  the  vine  will  languish.  Bat  is  not  this 
failure  caused  by  neglecting  to  renew  the  manure? 
Plant  a  vine  in  a  new  soil,  a  good  loam  for  instance,  it 
will  grow  well,  and  bear  fruit  for  some  years,  but  soon 
(as  Chaptal  says  of  the  manured  vine,)  it  will  cease  to 
bear  fruit,  or  only  in  a  diminished  degree.  Renew  this 
soil  by  adding  to  it  more  loam  or  manure,  either  as  a 
s'olid  or  liquid,  and  it  will  regain  its  former  vigor.  The 
soil  must  be  strengthened  by  yearly  application  of  suit- 
able matter.  /  That  harm  is  done  by  improper  manuring, 
I  have  no  doubt.  If  vines,  when  young,  are  too  highly 
manured,  and  this  stimulant  is  not  constantly  kept  up, 
they  will  fail  to  do  well ;  and  this  is  what  I  should  most-* 
fear  from  Mr.  Roberts's  system  ;  not  from  the  bodies  of 
animals  deposited  in  the  border,  but  from  the  manure 
placed  on  the  surface  to  produce  heat. 

Dr.  Lindjey,  if  I  understand  his  language,  does   not 
discourage  the  use  of  the  articles  named  by  Mr.  Hovey, 


THE  CULTURE  OF  THE  GRAPE.         239 

with  the  exception  of  carrion,  and  this  only,  as  such,  and 
not  to  the  use  of  it,  as  I  have  recommended,  in  the  for- 
mation of  the  border.  In  the  last  article  written  by  him, 
on  the  subject,  he  says,  "  we  readily  admit,  that,  after  a 
time,  the  dead  horses  in  the  vine  borders  at  Eshton, 
ceasing  to  be  dangerous,  will  become  a  potent  and  harm- 
less manure."  By  the  authorities  quoted,  and  the  ap- 
proval of  other  systems  of  border  compost,  which  con- 
tain manures  in  large  quantities  in  them,  I  apprehend 
that  Dr.  Lindley,  and  other  experienced  cultivators,  in 
Europe,  do  not  differ  widely  from  me,  in  the  opinion  I 
have  formed,  and  in  the  practice  which  I  have  carried 
out  and  recommended  to  the  public. 

It  must  be  apparent  to  a  thoughtful  reader,  that,  when 
I  propose  a  substitute,  to  take  the  place  of  a  soil  so  un- 
suitable as  to  require  removal  from  the  place  where  the 
border  is  to  be  situated,  that  the  compost  named  for  the 
purpose  must  be,  in  my  opinion,  in  every  respect,  suited 
for  the  welfare  of  the  vines.  Mr.  Hovey,  in  his  sweep- 
ing remarks,  relative  to  rich  borders,  refers  to  myself, 
as  recommending  the  use  of  "  the  carcasses  of  animals, 
to  such  an  extent  as  to  cover  the  bottom  of  the  border, 
if  they  could  be  obtained."  His  statement  is  correct ; 
but  my  views  would  have  been  better  understood,  if 
some  allusion  had  been  made  to  the  substitute.  Isly 
reasons  for  recommending  the  carcasses  of  animals,  are 
several, — such  as  the  durability  of  their  bones,  the  ex- 
citing nature  and  strength  of  the  manure  formed  from 
the  decomposed  flesh,  etc.,  and  their  cheapness.  In  the 
fall  of  the  year,  near  large  cities,  it  is  frequently  easy  to 

procure  the  bodies  of  horses,  either  dead  or  living,  for  a 
13 


290         THE  CULTURE  OF  THE  GRAPE. 

mere  trifle, — often  they  can  be  bad  free  of  cost,  brought 
to  your  place,  and  then  killed,  and  the  thanks  of  the 
owners  to  you  in  addition,  for  providing  a  place  of  de- 
posit, near  at  hand,  for  them,  which  otherwise  might 
occasion  them  some  expense  in  their  removal  to  a  dis- 
tance, or  in  burying  them.  All  bodies  of  animals,  killed 
accidentally,  or  by  disease,  are  of  no  value  in  this  coun- 
try, but  as  manure,  and  when  such  can  be  had,  there  is 
so  much  saved.  On  the  contrary,  the  land  that  has  been 
skimmed  of  its  turf,  and  three  or  four  inches  of  its  best 
soil,  (in  this  part  of  our  country  at  least,)  is  almost  ruined. 
It  is  true,  you  may  rob  your  own  land,  but,  should  your 
garden  be  in  the  city,  (as  mine  is  situated,)  you  would 
search  many  an  hour  before  the  proper  pasture  soil  could 
be  obtained.  Knowing  these  difficulties  in  providing 
suitable  soil  from  a  pasture,  I,  in  the  first  place,  gave  the 
directions  for  the  compost,  with  the  animal  carcasses ; 
and  then,  in  giving  the  substitute,  presumed  that  it 
would  be  understood,  that  I  did  not  consider  that  it  was 
imperatively  necessary  that  these  materials,  flesh  and 
all,  should  be  incorporated  into  the  border.  That  it  is 
best  to  do  so,  I  firmly  believe. 

My  first  border  was  made  in  1834,  on  a  flooring  of 
stones  ;  it  was  very  rich ;  much  slaughter-house  ma- 
nure, with  many  bones,  were  incorporated  with  the  soil ; 
cow  manure,  and  some  lime,  also,  was  added  nearer  the 
surface.  This  house  has  always  had  artificial  heat  ap- 
plied to  it ;  and,  for  the  last  ten  years,  has  been  forced 
in  December,  and  has  never  failed  to  produce  a  crop  of 
fruit.  This  season  of  1848,  the  fruit  was  as  fine  as  it 
ever  has  been  ;  the  bunches,  many  of  them,  weighing 


THE  CULTURE  OF  THE  GRAPE.         291 

one  and  two  pounds  each  ;  the  berries  were  large,  and 
well  colored.  The  second  border  was  made  a  few  years 
after  the  first ;  the  manures  used  were  similar  to  the 
above  ;  but,  instead  of  stones,  the  bottom  of  the  border 
was  paved  with  bones,  and  well  covered  with  them  ;  the 
vines  have  always  done  well,  and  ripened  good  crops  of 
fine  fruit.  The  third  border  was  paved,  at  the  bottom, 
with  stones,  as  whole  bones  could  not  be  obtained.  The 
manures,  in  this  border,  were  entirely  from  the  barn- 
yard, from  horses  and  oxen  ;  it  was  very  coarse,  having 
much  litter  and  old  (Indian)  cornstalks  in  it ;  the  soil 
was  the  garden  loam,  which  had.  been  freely  manured 
with  barn-yard  material;  the  proportion  of  manure 
added  was  one  half,  certainly,  and  perhaps  rather  more. 
In  this  border,  the  vines  have  made  the  most  rapid  growth 
of  any  that  I  have  planted  :  but  the  fruit  produced 
therein,  although  very  fair  and  well-colored,  is  not  large, 
the  berries  measuring  two  and  a  half  to  three  and  a  half 
inches  round,  for  Hamburghs ;  while,  in  the  houses, 
where  bones  and  slanghter-house  manures,  or  the  car- 
casses of  animals  are  added  to  the  compost,  the  berries 
measure  from  three  to  four  inches  in  circumference. 

By  far  the  largest  part  of  my  borders  were  made,  since 
the  above,  in  1843.  Slaughter-house  manures,  bones,  the 
carcasses  of  animals,  old  mortar  and  bricks,  oyster-shells, 
horse  and  cow  manure,  old  leather  and  loam,  were  added 
in  considerable  quantities.  I  have  not  discovered  any 
reason  for  wishing  to  change  the  compost.  At  the  end 
of  the  house,  in  a  space  used  for  the  furnace,  no  manure 
was  added  on  the  outside,  as  the  street  of  the  city  was 
here.     The  soil  was  a  good  yellow  loam,  and,  on  the  street, 


292         THE  CULTURE  OF  THE  GRAPE. 

covered  with  gravel.  To  notice  the  difference  in  the  fruit- 
ing and  growing  of  the  vines,  when  situated  in  this  un- 
prepared soil,  as  compared  with  the  compost  above,  I 
planted  four  vines,  so  situated  that  three  of  them  would 
send  their  roots  into  the  street  in  search  of  food.  The 
difference  has  been  surprising.  The  vines  planted  in  the 
border  have  ripened  three  good  crops  of  fruit ;  those  in 
the  natural  soil  have  not  ripened  a  bunch,  and,  until  this 
year,  have  not  even  set  a  berry.  Qne  vine,  a  Hamburgh, 
has,  at  present,  a  very  small  bunch  upon  it.  The  vines 
have  been  pruned  and  well  cared  for,  and  I  have  no  rea- 
son to  suppose  that  they  will  not  eventually  yield  a  crop 
of  fair  fruit ;  that  they  will  be  able  to  bear  comparison 
with  the  other  grapes,  in  the  same  house,  I  do  not  expect. 
In  1844,  having  occasion  to  make  more  border,  and 
having  a  large  quantity  of  stable  manure  and  old  leaves, 
which  had  been  used  for  covering  the  roots  of  the  vines 
in  winter,  I  thought  this,  if  added  to  the  soil  in  large 
quantities,  which  was  also  a  good  loam,  with  some  small 
quantity  of  cow  manure  and  bones,  would  insure  me  a 
sufficiently  good  compost.  But  it  was  a  mistake ;  the 
vines  grew  slowly,  and  not  more  than  half  of  them  fruited 
the  last  season.  This  spring,  I  have  enlarged  the  border 
very  much,  and  added  strong  manure,  with  many  whole 
bones  and  twenty  bushels  of  ground  ones,  with  one 
hundred  bushels  of  charcoal  screenings,  and  as  much 
more  old  mortar  and  brickbats,  with  some  consider- 
able wood-ashes  mixed  with  them.  The  vines  are  now 
growing  very  well,  and  many,  but  not  all  of  them,  have 
good  crops  of  fruit  upon  them.  The  fruit  in  this  house 
was  small  and  well  colored.     In  the  autumn,  watering 


THE  CULTURE  OF  THE  GRAPE.         293 

with  liquid  manure  was  resorted  to  with  good  effect, 
yet  the  difference  was  very  much  in  favor  of  the  border 
with  the  carcasses.  More  trials  with  like  results,  might 
be  added ;  however,  if  these  have  been  properly  stated, 
— and  I  am  certain  that  my  object  has  been  to  obtain 
facts,  not  to  establish  theories, — and  that  these  trials 
hare  resulted  as  above  expressed,  then  there  can  be -no 
necessity  for  further  testimony  of  mine,  as  it  all  tends  the 
same  way,  and  the  mere  repetition  of  the  trials  would  be 
useless.  The  question  now  is,  whether  the  experiments 
have  been  fairly  made.  I  think  they  have  ;  that  climate 
and  other  circumstances  of  soil  and  situation  will  vary,  in 
some  degree,  the  results  of  similar  trials  in  other  localities 
is  very  probable. 

The  effect  of  different  manures  in  promoting  the  growth 
of  the  roots  of  the  vine. — This  summer,  I  placed  small 
glass  bottles,  filled  with  rainwater,  under  the  stems  of 
grape  vines,  that  had  roots  about  one  and  a  half  inches 
long  on  them ;  they  reached  the  water,  touchiug  it  suf- 
ficiently to  encourage  the  growth  in  the  root ;  the  bottles 
were  then  secured  in  this  position.  In  seven  days,  the 
roots  had  pushed  strongly  into  the  water.  I  then  added 
different  manures,  as  liquids,  to  the  water,  in  a  very  di- 
luted state  ;  the  object  being  to  have  the  roots  of  the  vine 
open  to  view,  that  the  effect  of  the  different  manures  in 
producing  rootlets  or  spongioles  could  be  observed. 

]STo.  1,  had  a  grain  of  guano,  in  the  powder,  added  ; 
the  effect  of  this  was,  that,  in  forty-eight  hours,  the  root- 
lets began  to  put  out  from  the  sides  of  the  root,  and  to 
consume  the  liquid.  I  then  took  a  small  teaspoonfnl  of 
the  guano  and  mixed  it  with  half  a  gill  of  water,  and,  as 


294         THE  CULTURE  OF  THE  GRAPE. 

the  liquid  was  consumed  by  the  roots  in  the  bottle,  it  was 
filled  up  with  this.  After  a  few  applications  of  the  guano, 
the  rootlets,  which  at  first  put  forth  and  grew  freely,  ceased 
to  grow,  or  to  consume  the  liquid  :  they  soon  died,  and, 
on  removing  the  bottle,  I  found  them  in  a  putrid  state. 
This  experiment,  though  unsuccessful,  was  satisfactory, 
asnt  confirmed  the  opinion  I  had  formed  of  this  manure, 
that,  when  applied  in  a  highly  diluted  form,  it  is  valuable, 
and  that  one  cannot  well  be  too  cautious  in  using  it. 

The  second  experiment  was  simple  rainwater  ;  the  root 
in  this  grew  very  slowly,  and  in  five  or  six  weeks  made 
only  three  or  four  inches,  with  four  rootlets,  about  one 
inch  long,  each  ;  they  continued  to  grow  until  removed. 

No.  3,  was  manured  with  the  liquid  from  a  teaspoonful 
of  ashes  from  the  wood  of  the  grape,  soaked  in  half  a  gill 
of  rainwater;  the  effect  was  sudden  and  great;  and  the 
roots  formed  so  fast,  that,  in  three  weeks,  there  were 
thousands  of  feeders  in  the  bottle,  and,  in  bright  days 
it  had  to  be  filled  morning  and  evening;  it  very  soon 
used  up  the  first  quantity,  and  had  another  supply  fur- 
nished ;  this  I  cut  off  and  planted  out ;  it  is  now  a  grow- 
ing plant  in  the  border. 

~No.  4,  was  manured  with  the  extract  from  one  pound 
of  cow  manure,  which  had  been  under  cover  four  years, 
and  never  exposed  to  the  weather;  it  was  as  free  from 
any  offensive  smell  as  the  purest  spring- water,  and  was 
prepared  by  steeping  several  days,  before  using,  and 
was  then  strained  into  a  bottle.  The  effect  of  this  was 
like  the  above, — from  the  ashes :  I  could  not  perceive 
any  difference.  This  is  also  a  plant  now  growing  in  the 
border. 


THE  CULTURE  OF  THE  GRAPE.         295 

No.  5,  was  the  extract  of  meadow  muck,  which  had 
been  under  cover  several  years ;  one  pound  of  the  soil, 
to  which  was  added  a  very  little  pot-ash,  was  steeped  in 
water  several  days,  and  strained  off  into  a  bottle,  and  ap- 
plied as  the  roots  consumed  the  liquid.  This  afforded  a 
suitable  food,  and  the  spongioles  continued  to  grow  and 
increase  rapidly  for  three  weeks,  when  they  received  a 
check,  and  ceased  growing,  and  were  changing  color ; 
the  bottle  was  removed,  and  the  roots  placed  carefully 
into  one  filled  with  simple  rainwater  again ;  this  saved 
them,  and  they  again  began  growing.  The  liquid,  which 
had  before  proved  too  powerful,  was  now  supplied  them; 
as  they  consumed  the  water  in  the  bottle,  they  grew  as 
rapidly  as  before  the  check,  and  formed  a  fine,  strong- 
rooted  vine,  which  is  now  in  the  border. 

No.  6,  was  manured  with  the  liquid  drainings  from  the 
hog-pen ;  although  very  much  diluted,  the  first  application 
destroyed  the  young  roots.  In  renewing  the  trial,  the 
liquid  which  had  caused  this,  was  used  as  the  same  ma- 
nure, still  further  diluted,  and  the  effect  was  good  ;  the 
bottle  was  filled  with  roots. 

No.  7,  was  manured  with  the  extract  of  the  leaves  and 
young  shoots,  trimmings  of  the  grape  vine  ;  these  were 
steeped  a  few  days,  and  kept  warm ;  when  applied  to  the 
water  in  the  bottles,  it  was  quite  acid.  This  destroyed 
life  very  soon,  the  acid  being  too  powerful.  On  repeating 
the  experiment,  and  after  applying  the  same  liquid,  when 
the  acidity  had  passed  away,  the  roots  made  with  vigor 
and  rapidity ;  this  formed  a  plant,  now  flourishing  in 
the  soil. 

No.  8,  was  another  trial  with  guano,  in  a  more  diluted 


296  THE  CULTURE  OF  THE  GRAPE. 

form  ;  it  did  not  induce  the  forming  of  roots,  as  did  some 
of  the  others.  The  reason  of  this,  undoubtedly,  was  the 
powerful  nature  of  this  substance,  which,  in  the  exposed 
circumstances  of  the  roots,  was,  in  all  the  trials,  too 
strong. 

The  cow  manure  and  ashes  had  the  most  beneficial  ef- 
fect ;  that  is,  they  caused  the  bottles  to  be  filled,  in  the 
least  time,  with  roots  and  rootlets  innumerable  :  although 
the  strength  of  the  liquid  was  constantly  increasing, 
there  did  not  appear  to  be  any  injurious  effect  therefrom. 


LIST  OF  VARIETIES  OF  GRAPES. 


The  following  list  is  recommended  for  planting  in  the 
retarding  house,  and  in  the  proportions  named.  If  the 
number  of  vines  to  he  planted  is  greater  or  less  than 
these,  you  can  increase  or  decrease  them  by  varieties  that 
ripen  late,  or  those  of  the  list  given  in  greater  numbers  : — ■ 

Black  Hamburgh,  six  vines,  including  with  this  variety 
"Wilmot's  new  Black  Hamburgh,  Victoria  Black  Ham- 
burgh, and  the  No.  16  Black  Hamburgh. 

Muscat  of  Alexandria,  two  vines. 

Zinfindal,  one  vine. 

Black  Lombardy  or  West's  St.  Peter's,  five  vines. 

Wortley  Hall  seedling,  three  vines. 

Portien  Noir,  three  vines. 

Tottenham  Park  Muscat,  one  vine. 

Syrian,  three  vines. 

Black  Damascus,  one  vine. 

Black  Prince,  one  vine. 

Old  Black  St.  Peter's,  one  vine. 

Cannon  Hall  Muscat,  one  vine. 

"White  Hamburgh,  one  vine. 

Escholata  Muscat,  one  vine. 

White  Nice,  one  vine. 

Red  Lombardy,  one  vine. 

Queen  of  Nice,  one  vine. 
IS* 


298         THE  CULTURE  OF  THE  GRAPE. 

Bowker,  one  vine. 

Bishop,  one  vine. 

Black  Portugal  or  Ferrar,  one  vine. 

Prince  Albert,  three  vines. 


VARIETIES   MOST   VALUABLE   FOR    GENERAL   PLANTING. 

For  planting,  I  would  recommend  the  different  varie- 
ties of  the  Black  Hamburgh  grape  as  the  best  for  the 
greatest  number  of  vines. 

The  Grizzly,  the  "White  and  the  Black  Frontignan  are 
all  admired  by  those  persons  who  like  the  Muscat  flavor ; 
they  are  liable  to  shrivel,  and  are  more  delicate  than 
other  grapes,  and  do  not  keep  well  when  ripe ;  the 
Grizzly  is  the  earliest  of  them. 

The  Muscat  of  Alexandria  is  a  large  oval  grape ;  it 
does  not  set  well  under  glass,  and  requires  artificial  im- 
pregnation •*  it  is  a  firm-fleshed  or  breaking  grape,  and 
when  well  ripened,  cannot  be  exceeded  in  richness. 

The  Tottenham  Park  Muscat  is  very  like  the  above, 
but  not  so  high  flavored,  it  sets  the  berries  better. 

Portuguese  Muscat  is  like  the  above,  but  is  more 
highly  musk  flavored. 

Chasselas  de  Bar  Sur  Aube  is  a  fine  white  grape,  and 
a  good  bearer. 

Pitmaston  "White  Cluster  has  rather  small  berries,  but 
is  very  early  and  good. 

*  Otis  Johnson,  Esq.,  of  Lynn,  a  successful  cultivator  of  the  grape,  the 
past  year,  allowed  the  shoots  of  this  variety  to  grow  at  random  until  the 
fruit  was  swelling,  and  he  thinks  the  result  of  the  experiment  was  favora- 
ble: the  fruit  set  remarkahlv  well. 


THE  CULTURE  OF  THE  GEAPE.         299 

Syrian,  white,  has  very  large  bunches,  sometimes 
weighing  twenty  pounds. 

The  descriptive  list  of  grapes  annexed  will  enable  any 
one  to  select  such  sorts  as  his  taste  may  dictate. 

For  a  cold  house,  I  would  recommend  the  following, 
and  in  proportion  to  the  number  named  to  each  sort. 
The  most  desirable  are  the  first  named  : — 
■  Black  Hamburgh,  ten  vines. 

Wilmot's  new  Black  Hamburgh,  ten  vines. 

Wilmot's  'No.  16,  ten  vines.  This  may  prove  no  bet- 
ter than  the  old  variety. 

Victoria  Hamburgh,  ten  vines. 

White  Frontignan,  two  vines. 

Grizzly  Frontignan,  two  vines. 

Pitmaston  "White  Cluster,  one  vine. 

Golden  Chasselas,  two  vines. 

Chasselas  de  Bar  Sur  Aube,  one  vine. 

Rose  Chasselas,  one  vine. 

Red  Chasselas,  one  vine. 

White  Gaseoigne,  one  vine. 

Royal  Muscadine,  one  vine. 

Red  Traminer,  one  vine. 

White  Rissling,  one  vine. 

Macready's  Early  White. 

The  last  seven  are  equally  valuable,  and  there  are 
many  others  as  much  so,  as  may  be  seen  by  referring  to 
the  varieties. 

For  a  forcing-house : — 

The  Black  Hamburghg,  in  variety. 

The  Red,  and  the  Rose  Chasselas. 

Chasselas  de  Bar  Sur  Aube. 


300         THE  CULTURE  OF  THE  GRAPE, 

White  Frontignan. 

Black  Frontignan. 

Grizzly  Frontignan. 

Pitmaston  "White  Cluster. 

Golden  Chasselas. 

White  Gascoigne. 

Eoyal  Muscadine. 

Muscat  of  Alexandria. 

Tottenham  Park. 

Zinfindal. 

Cannon  Hall  Muscat. 

Red  Trammer. 

Macready's  Early  White. 

The  Early  Black  July  may  be  added,  if  it  is  desired 
to  get  early  grapes ;  this  is  a  small  grape,  of  a  pleasant 
flavor,  but  no  earlier  than  the  Pitmaston,  and  only  de- 
sirable for  its  color.  They  "will  both,  if  planted  in  the 
warmest  situation,  come  on  together,  and  much  before 
the  Black  Hamburgh.  The  Grizzly  Frontignan  and 
Golden  Chasselas  are  both  very  early. 

These  lists  embrace  a  good  number  of  the  best  varie- 
ties ;  there  are  several  new  kinds  well  spoken  of,  but 
which  have  not  been  sufficiently  tried,  in  this  country, 
to  prove  their  qualities.  The  Chasselas  Musque  cracks 
very,  much,  thus  far,  and,  if  it  should  habitually  do  so, 
will  not  be  worth  cultivation.  The  Muscat  Blanc  Hatif 
(Early  White  Muscat,)  is  particularly  recommended 
abroad  ;  but  this  has  proved  to  be  the  same  as  the  Chas- 
selas Musque. 

There  are  five  or  six  more  kinds  which  wTill  be  fully 
proved  in  two  or  three  years,  but  it  is  hardly  probable 


THE  CULTURE  OF  THE  GRAPE.         301 

there  will  be  any  thing  better  produced,  for  cultivation 
under  glass,  than  the  best  of  the  old  kinds  named  above. 
For  large  collections,  almost  any  number  of  kinds  may 
be  added.  The  Garden  of  the  Luxembourg,  at  Paris, 
numbers  about  five  hundred  varieties,  many  of  them 
worthless,  and  a  great  number  only  differing  very  little 
in  foliage,  or  in  the  time  of  ripening. 

Luxembourg  Gardens,  Paris. — "  Grape  vines  occupy 
a  prominent  part  in  this  horticultural  school,  the  kinds 
being  very  numerous,  and  the  plants  taking  up  a  consid- 
erable proportion  of  the  ground.  Here  are  now  assem- 
bled all  the  varieties  of  vine  known  to  be  cultivated  in 
France,  or,  I  may  say,  in  Europe.  To  the  best  of  my 
recollection,  nearly  three  hundred  varieties  are  named, 
and  as  many  more  without  names,  which  are  regarded 
by  M.  Bosc  as  possessing  characters  sufficiently  marked 
to  entitle  them  to  rank  as  distinct.*  In  general,  there  is 
only  one  plant  of  each  variety ;  but  the  Chasselas  de 
Fontainebleau  is  an  exception,  there  being  a  long  row  of 
this  on  one  side  of  the  garden.  It  is  the  favorite  variety, 
and  has  been  justly  styled  the  '  raisin  de  table  par  excel- 
lence,' of  the  French.  At  Fontainebleau,  the  vines  grow 
on  a  light  sandy  soil,  and  the  grapes  are  sweeter  than 
those  produced  on  a  heavy  soil. 

The  varieties  of  table  grapes  are  few  in  number,  per- 
haps scarcely  exceeding  twenty  ;  the  great  mass  of  kinds 
consisting  of  sorts  cultivated  in  the  vignobles,  in  the 
various  departments  of  France,  in  Italy,  Spain,  and  Ger- 
many.    Many  of  these  approach  in  character  very  near 

*  Under  Napoleon,  Chaptal  collected  in  this  garden  fourteen  hundred 
varieties. 


302         THE  CULTURE  OF  THE  GRAPE. 

to  each  other;  and  it  frequently  happens,  as  with  our 
orchard  fruits,  that  the  same  kind  is  known  under  differ- 
ent names  in  different  districts." — Horticultural  Tour, 
Edinburgh. 

The  following  list*  contains  the  new  varieties,  with  the 
valuable  older  ones  recently  brought  to  notice,  part  of 
which  have  not  yet  been  proved  in  this  country  : — 

•fl"  Black  Hamburgh. — The  bunches  are  large  and 
shouldered,  the  berries  black  and  roundish ;  it  is  un- 
necessary to  say  more,  as  it  is  universally  known  to  be 
the  best  variety  for  general  cultivation  under  glass. 

^[  Eschoiata  Muscat. — This  is  a  seedling  of  the  Mus- 
cat of  Alexandria.  This  variety,  which  Mr.  Thompson 
makes  a  synonyme  of  the  Muscat  of  Alexandria,  was 
shown  at  the  exhibition  of  the  London  Horticultural  So- 
ciety, September,  1847.  Although  distinct,  it  is  said  to 
resemble  that  variety ;  the  berries  have  a  pink  tinge. 
The  Esperione  is  supposed  to  have  been  one  of  its  parents. 
This  grape  was  brought  into  notice  by  Mr.  Money.  It 
keeps  well. 

^  Chasselas  •  MusquS  White.  —  Cracks  badly ;  but, 
when  grown  in  a  part  of  the  grapery  where  there  is  a 
free  circulation  of  air,  it  does  well  in  usual  seasons.  At 
Enghien,  seat  of  the  Due  d'Aremberg,  "  we  found  the 
Chasselas  Musque  trained  along  the  front  of  the  house 
possessed  by  the  chamberlain,  and  we  were  told  that,  be- 
fore the  end  of  October,  the  grapes  seldom  fail  to  ripen 
fully,  and  to  acquire  their  musky  flavor." — Hort.  Tour, 
Edinburgh,  1823. 

*  The  grapes  marked  with  a  \  have  been  proved  in  this  country  to  be 
true  to  the  description. 


THE  CULTURE  OF  THE  GRAPE.  303 

T  Cannon  Hall  Muscat. — Sets  badly  ;*  requires  arti- 
ficial impregnation ;  the  berries  are  white,  large  and 
very  handsome,  and  high  flavored.     A  late  variety. 

^[  Bloom  Raisin  Seedling. — A  coarse  late  white  varie- 
ty ;  sets  badly. 

%  Wilmofs  JVeio  Black  Hamburgh.  —  Has  large, 
round,  very  black  berries,  with  a  hammered  appearance. 
It  is  uncertain  in  quality,  often  fine,  but  as  often  too  as- 
tringent ;  it  requires  always  to  hang  long  after  it  has 
colored,  before  cutting ;  in  a  poor  situation  it  does  not 
set  well. 

^[  Wilmofs  JVb.  16. — Has  proved  fine  ;  it  is  a  variety 
of  the  Black  Hamburgh,  and  often  cannot  be  distin- 
guished from  it. 

Blussard  Noir. 

1"  Chasselas  Hatif  Petit. — Too  small  to  be  worthy  of 
cultivation. 

^[  White  Hamburgh. — A  very  handsome  grape,  with 
large  bunches ;  the  berries  are  oval ;  it  is  of  second 
quality. 

■fl"  Pitmaston  White  Cluster. — A  very  fine  early  varie- 
ty ;  the  bunch  is  of  a  medium  size,  the  berries  are  round 
and  compact ;  this  is  a  desirable  variety.  The  Scotch 
White  Cluster  is  the  same  as  this,  or  very  much  like  it. 

^[  Black  Lombardy. — A  fine  late  grape ;  this  is  the 
same  as  West's  St.  Peter's  ;  esteemed  by  those  who  pre- 
fer a  sprightly  flavor  mingled  with  the  sweet. 

*  When  a  vine  in  the  spring  has  fruit  clusters  in  large  numbers  on  the 
young  shoots,  it  is  said  to  "  show  fruit  well."  A  vine  may  do  this  and  yet 
be  an  unproductive  variety, — as  in  the  blossom,  some  kinds,  under  unfavor- 
able circumstances,  do  not  set  their  fruit ;  that  is,  the  seed  is  not  impregna- 
ted, and,  when  this  is  the  case,  the  berry  remains  small. 


304         THE  CULTURE  OF  THE  GRAPE. 

T  Victoria  Hamburgh. — This  is  said  to  be  a  syno- 
nym e  of  the  old  kind ;  but  there  have  been  specimens 
exhibited  which  certainly  appeared  different.  This  va- 
riety is  now  reported  as  exhibited  in  England,  and  there 
is  no  doubt  that  it  is  an  improved  variety  of  the  old 
Hamburgh. 

1"  Muscat  of  Lunel. — This  is  a  variety  of  the  Muscat 
of  Alexandria,  grown  in  a  district  of  France,  and  with 
smaller  berries. 

T  Tokay,  Charlsworth. — Excellent,  with  a  Muscat  fla- 
vor. The  Gardeners1  Chronicle  for  1847,  page  624,  says, 
perhaps  it  is  not  different  from  the  "White  Muscat  of 
Alexandria.  The  grape  which  I  received  under  this 
name  from  England  is  more  like  the  White  Frontignan, 
but  one  month  later  than  that  kind 

^[  Wortley  Hall  Seedling. — A  good,  and  very  late 
grape,  with  oval  black  berries ;  subject  to  crack,  in  some 
seasons. 

1"  Bed  Trammer. — Good,  with  small  round  berries  ; 
has  twenty  synonymes.  A  much  esteemed  wine  grape 
on  the  river  Maine. 

^[  Bissling  White. -Ripens  in  the  open  air  ;  the  berries 
are  small,  and  the  flavor  good.  This  is  much  esteemed 
as  a  wine  grape  near  the  Rhine ;  it  has  twenty-two  syno- 
nymes. 

1"  Black  Tripoli. — Has  round  berries,  not  unlike  the 
Black  Hamburgh. 

If  Black  Prolific. — Has  round  berries,  with  large 
bunches.  It  is  good,  but  does  not  keep  well,  and  ripens 
unequally. 

1"  Palestine  Grape. — The  bunches  of  this  variety  are 


THE  CULTURE  OF  THE  GRAPE.         805 

enormous,  and  the  berries  are  oval,  small,  and  white  ; 
the  shoulders,  or  stems,  are  very  long,  and  the  berries 
are  in  clusters,  at  long  intervals ;  by  no  means  a  valuable 
grape. 

Suabi. 

Liver  den. 

Fromental. 

^[  Florentine. — Yery  like  Black  July. 

Falanchina. 

1"  August  Muscat. — A  seedling  raised  by  M.  Yibert, 
of  Angers,  in  France,  from  the  grape  called  there  the 
Frankantal,  (supposed  to  be  what  we  call  the  Black  Ham- 
burgh, as  it  usually  proves  so,  when  ordered  from 
France  /)  it  is  a  very  weak  growing  vine  ;  the  fruit  is 
black,  of  Muscat  flavor,  and  is  said  to  mature  its  fruit 
earlier  than  any  other  grape  ;  a  vine  in  my  grapery  has 
fruited  the  past  summer,  and  the  fruit  was  small,  and 
poor.  It  is  undoubtedly  the  earliest  grape  grown,  and 
will  ripen  its  fruit,  when  highly  forced,  in  three  months. 

^[  Malvasia,  Early  White. — This  is  very  like  the  Pit- 
maston. 

*[  Golden  Chasselas. — Has  a  very  large  round  berry, 
with  a  large  bunch,  and  is  very  handsome ;  sets  poorly 
and  cracks ;  ripens  early,  before  the  other  Chasselas 
kinds.  This  grape  varies  more  than  any  other  sort  in 
its  ripening.  Yines,  raised  from  the  same  plant,  grown 
by  myself,  and  never  out  of  my  pramises,  and  equally 
well  situated  in  a  cold  grapery,  differ  twenty  days  in 
the  time  of  ripening  their  fruit  this  season  of  1848. 

AUpjpo. — The  bunches  are  large ;  it  is  a  good  bearer, 


306         THE  CULTURE  OF  THE  GEAPE. 

and  a  good  grape  ;  the  berries  often  equally  divided,  one 
half  being  black,  and  the  other  half  white.  Thompson 
gives  eight  synonymes,  and  Prince  nine  of  this. 

1"  White  Nice. — Has  very  large  bunches,  with  small 
berries.  The  quality  is  good.  The  bunches  are  very 
like  the  Royal  Muscadine. 

T  Esperione. — The  berries  are  small  and  black,  and 
the  bunches  very  large,  of  third  quality. 

•f  Red  CJiasselas. — This  is  a  good  bearer  with  a  fine 
flavor ;  the  berries  are  as  large  as  those  of  the  Bar  Sur 
Aube.  This  may  be  distinguished  from  the  Rose,  or 
Yiolet  Chasselas,  from  the  singularity  of  the  berries, 
which  are  colored  from  their  first  formation  ;  at  matu- 
rity, it  is  sometimes  highly  colored,  but,  not  unfrequently, 
is  of  a  pale  red ;  the  young  shoots  are  bright  red. 

%  Grosse  Noir  of  Lorraine. — A  vine  sent  me  as  this, 
has  proved  very  like  Black  July. 

*{  Decorfs  Superb. — A  white  grape  with  oval  berries, 
very  handsome,  but  ripens  badly  ;  half  the  fruit  is  often 
sour  and  worthless. 

^[  Prince  Albert. — This  variety  will  fruit  this  season 
in  this  country.  "  Royal  Albert  grape  forms  a  large, 
rather  loosely  shouldered  bunch,  with  black,  somewhat 
oval  berries,  and  is  later  than  the  Black  Hamburgh.  It 
requires  to  be  compared  with  the  large  Black  Ferrar,  for 
probably,  it  may  be  found  not  different." — Gardeners' 
Chronicle,  1846,  page  344.  It  is  distinct  from  the  va- 
riety grown  by  this  name  here. 

*\  Queen  of  Nice.— This  is  a  handsome  fruit,  with 
large  bunches  and  berries,  but  it  is  said  to  be  a  small 
bearer ;  the  berries  are  white,  or  greenish,  and  tinged 


THE  CULTURE  OF  THE  GEAPE.         307 

with  a  red  or  rose  color,  and,  when  exposed  to  the  sun, 
more  highly  colored.  This  proves  a  shy  bearer  in  the 
forcing  house,  but  has  done  well  in  the  retarding. 

1"  Violet  Muscat. — A  grape  by  this  name,  fruited  by 
me,  has  oval  berries,  but  no  Muscat  flavor,  and  a  poor 
bearer. 

^T  Grosse  Perle  Blanche. — Sets  badly,  and  has  no  par- 
ticular value,  with  oval  white  berries. 

T  Xeres. — This  has  proved  to  be  the  same  as  "White 
Nice. 

*[  Black  Morse — Is  like  Black  Hamburgh. 

T  Purple  Muscat. — Has  not  the  flavor  of  the  Muscat, 
and  is  a  poor  bearer ;  sets  badly. 

•f  Austrian  Muscat. — Is  not  unlike  the  Grizzly  ;  in 
flavor  and  color,  it  promises  to  be  fine  ;  the  berry,  when 
growing,  is  oval,  and  changes  to  round,  or  nearly  so,  at 
maturity. 

T  S.  Charges  Henling. — A  black  variety ;  the  berries 
are  very  small,  of  good  flavor,  and  remain  sound  for  a 
long  time  after  maturity. 

T  Portien  Noir. — A  large  roundish,  black  grape  ;  re- 
markably handsome,  of  peculiar  flavor,  and  very  late. 

^[  Gros  Coulard. — Has  large  white  grapes  and  is  early, 
ripened  its  fruit  in  my  grapery  in  1852. 

1"  Bishop. — Is  very  like  the  Portien  Noir. 

St.  Peter's  of  Aliers. — The  berries  are  large  and 
oval. 

1"  Caillabee. — A  white  sweet  water,  of  no  value  for 
grapery. 

Partridge  Foot. 


308         THE  CULTURE  OF  THE  GRAPE. 

T  Garden  Tokay. — Red,  with  small,  but  very  sweet 
and  rich  sweet  water  flavored  berries. 

^[  Hansteretto. — Black ;  does  not  set  well ;  this  has 
oval  berries.     Kot  worth  cultivation. 

Black  Muscat  of  Alexandria. 

Red  Chasselas  of  Vibert. — This  is  supposed  to  be  a 
hybrid  of  the  Isabella  and  Chasselas. 

T  Clia/ptal. — This  is  another  seedling  of  M.  Yibert, 
with  large,  white,  oval  berries.  Sets  very  badly,  and 
worthless  for  forcing. 

Madelaine  of  Vibert. — Has  berries  of  medium  size  and 
oval. 

Grosse  Perle  Blanche  de  Semis. — Seedling  of  Yibert ; 
said  to  have  very  large  bunches,  and  the  berries  un- 
commonly large  and  nearly  round.  Two  other  varieties, 
from  seed,  by  M.  Yibert,  with  black-colored  fruit,  which 
he  calls  ISTos.  3  and  4,  are  early  ;  but,  as  he  does  not 
mention  them  as  particularly  good,  it  may  be  presumed 
that  their  quality  is  not  remarkable. 

1"  Bombardy  Bed. — This  is  a  late  grape,  with  very 
large  bunches,  and  is  the  same  as  the  flame-colored 
Tokay. 

^[  Zinfindal. — The  bunches  are  large,  often  with  two 
shoulders  on  the  same  side  nearly  as  large  as  the  main 
bunch ;  the  berries  are  medium  size,  round,  and  very 
black,  with  a  thick  bloom ;  requires  to  hang  seveml 
weeks  after  coloring  before  it  is  ripe.  I  cannot  find  this 
grape  described  in  any  book.  Prince,  in  his  treatise, 
mentions,  as  a  new  grape  from  Hungary,  one  named  Zin- 
fardel ;  this  may  be  the  same. 

%  Black  Damascus. — The  berries  are  large,  oval,  and 


THE   CULTURE   OF  THE   GRAPE.  309 

of  a  black  color ;  does  not  set  well,  otherwise  it  would 
be  a  most  valuable  kind. 

^  Butch  Sweetwater. — The  berries  are  large,  round, 
and  of  a  white  color ;  when  exposed  to  the  sun,  of  a 
russet  tinge  ;  it  is  a  pleasant  grape.* 

^[  White  Tokay. — The  berries  incline  to  an  oval 
fio-ure ;  in  flavor,  like  the  Chasselas.  The  underside  of 
the  leaf  has  a  fine  down.  Not  so  early  as  the  Chasselas  ; 
shrivels  badly. 

T  Raisin  de  Caldbre. — A  white  grape  of  a  musk 
flavor,  valuable  for  hanging  late. 

^  Black  Morocco. — The  bunches  are  large,  and  dark 
red  or  black ;  the  berries  are  oval ;  it  is  of  second  qua- 
lity, sets  badly. 

1"  Muscat  of  Alexandria. — The  bunches  are  large,  and 
the  berries  are  loose,  oval,  and  when  perfectly  ripe,  of 
an  amber  color  ;  the  flesh  is  crisp,  and  highly  flavored  ; 
it  does  not  set  well,  and  requires  artificial  impregnation. 
A  late  variety. 

T  Tottenham  Park  Muscat,  White. — Is  like  the  above, 
but  sets  its  fruit  better.     Not  so  highly  musk  flavored. 

T"  Sweetwater,  White. — The  bunch  is  open,  the  berries 
are  round,  the  skin  is  thin  ;  this  is  a  good  grape,  but 
does  not  always  set  well. 

%  Syrian,  White. —The  bunches  are  very  large,  some- 
times weighing  twenty  pounds.  The  berries  are  oval, 
and  the  flesh  firm,  and,  when  allowed  to  hang  until  of 
an  amber  color,  very  good.  It  requires  a  long  time,  with 
much  heat,  to  perfect  its  fruit. 

*  A  grape,  under  the  name  of  the  "  New  Dutch  Sweetwater,"  was  ex- 
hibited at  the  Horticultural  Society's  Room,  London,  April  20th,  1847. 


310         THE  CULTURE  OF  THE  GRAPE. 

Tf  VerdclJio. — This  is  a  small,  oval,  white  grape,  of  the 
finest  quality.  The  vine  is  a  very  strong  grower,  and 
bears  great  crops.  It  is  a  favorite  variety  for  the  table, 
as  well  as  for  wine  in  Madeira  and  the  Azores.  It  is  a 
later  grape  than  the  Black  Hamburgh. 

Blanche. — Is  an  early  sort,  with  greenish  white,  and 
oval  berries,  thin  skinned  and  sweet. 

T  White  Gascoigne. — A  fine  white  grape  ;  the  bunches 
are  quite  large  and  compact,  with  shoulders ;  the  berries 
are  inclining  to  oval,  are  subject  to  crack  in  moist  wea- 
ther, and  do  not  keep  well  after  fully  ripe. 

Bordelais  or  Bourdelas. — A  very  delicate  grape  that 
requires  a  high  temperature,  and  a  long  season  to  bring 
it  to  maturity ;  the  berries  are  oblong,  and  the  bunches 
are  very  large. 

1"  Muscat  Blanc  Hatif. — A  grape  by  this  name,  lately 
received  as  a  new  kjnd  from  France,  has  proved  the 
Chasselas  Musque. 

Black  Tokay. — A  wine  grape. 

Alexandrian  Ciotat. — The  bunches  are  large  ;  the  ber- 
ries are  white,  of  an  oval  form,  with  a  thin  skin.  This  is 
a  sweet  grape,  but  sets  badly  ;  do  not  think  it  worthy  a 
place  in  a  grapery,  but  it  may  prove  valuable,  for  open 
culture,  in  the  southern  States. 

^f  Black  Cluster. — The  bunches  and  berries  are  small ; 
the  latter  vary  in  shape, — oval  and  round  are  usually 
found  in  the  same  bunch  ;  they  grow  very  close  together, 
(as  is  the  case  with  all  cluster  grapes,)  and  often,  by  their 
own  pressure,  burst  the  skin,  causing  rot,  which  soon 
spreads  through  the  whole  bunch. 


THE  CULTURE  OF  THE  GRAPE.         311 

•([  Black  July. — Very  much  like  the  Black  Cluster. 
An  early  variety. 

■T  Miller'' s  Burgundy. — The  fruit  is  like  the  two  pre- 
ceding, but  it  is  distinguishable  from  the  above  by  the 
white  down  on  its  leaves,  from  the  mealy  appearance  of 
wnich  it  has  derived  its  name.  Of  the  three  preceding 
varieties,  Mr.  Thompson  gives  eighty-four  synonymes, 
and  adds  two  varieties  as  distinct :  the  Scarlet-leaved 
Black  Cluster,  a  wine  grape  of  poor  quality,  and  the 
Black  Cluster,  nice,  which  he  represents  as  loose  grow- 
ing. These  three,  the  Black  Cluster,  the  Black  July, 
and  Miller's  Burgundy,  so  far  as  the  fruit  is  concerned, 
may  be  considered  the  same ;  they  color  early  and  ra- 
pidly, and,  when  perfectly  black,  are  as  sour  as  any  one 
could  wish  ;  by  hanging  four  or  five  weeks,  they  become 
very  good ;  but  they  are  so  small,  and  require  so  much 
thinning,  and  usually  having  five  large  seeds,  that  they 
can  hardly  be  deemed  worthy  a  place  in  the  grapery. 

1  Black  Prince. — The  bunches  are  long,  and  often 
shouldered  ;  the  berries  are  oval,  of  a  good  size,  and 
color  well ;  this  is  a  good  grape ;  it  sometimes  cracks  ; 
the  skin  is  thick,  and,  in  this  respect,  is  inferior  to  the 
Black  St.  Peter's.  It  sometimes  keeps  well  on  the  vine ; 
at  other  seasons  it  rots  badly. 

■[  Black  St.  Peter's. — The  bunches  are  large,  long,  and 
sometimes  shouldered;  the  berries  color  well,  and  have 
a  thin  skin  ;  this  grape  also  sometimes  cracks.  It  hangs 
well  after  it  is  ripe,  and  is,  on  this  account,  one  of  the 
most  valuable  grown  in  the  grapery.  I  find  the  keeping 
qualities  of  this  grape  uncertain  ;  it  some  years  decays 
suddenly  after  it  is  fully  ripe. 


312         THE  CULTURE  OF  THE  GRAPE. 

^f  White  Bual. — The  bunch  is  compact ;  the  berriea 
obovate,  white,  and  thick  skinned ;  late  and  good. 

Knight's  Variegated  Chasselas. — This  is  said  to  re- 
semble the  Aleppo  ;  the  bunches  are  loose,  and  the  ber- 
ries are  round  and  sweet,  with  a  thin  skin  ;  it  is  of  second 
quality. 

•j[  Chasselas,  Hose  or  Violet. — This  is  a  good  grape ; 
in  the  appearance  of  the  bunch,  and  in  every  other  re- 
spect but  color,  resembling  the  Chasselas  of  Fontaine- 
bleau  ;  when  ripe,  it  is  of  a  rich  red,  or  rose  color. 

1"  Chasselas  de  Bar  Sur  Aube. — This  grape  has  very 
large  long  bunches ;  the  berries  are  round,  of  medium 
size,  and,  when  fully  ripe,  of  an  amber  color.  When 
pruned  upon  the  long-cane  system,  I  have  had  bunches 
measuring  fourteen  inches  in  length  ;  it  seldom  shoulders. 

^[  Chasselas  of  Fontainebleau  and  the  White  Chas- 
selas, appear  to  be  alike  in  every  particular.  They  differ 
from  the  above  in  the  shape  of  the  bunch,  which  is  often 
shouldered. 

T  Royal  Muscadine. — This  grape,  in  respect  to  the 
size,  color,  and  flavor  of  the  fruit,  or  berry,  corresponds 
exactly  with  the  Chasselas  de  Bar  Sur  Aube,  Chasselas 
of  Fontainebleau,  and  with  the  Early  White  Muscadine 
of  the  French,  yet,  in  the  size  of  the  bunch,  it  is  quite 
distinct ;  the  Royal  Muscadine  growing  to  a  very  large 
size,  and  having  large  shoulders,  the  bunches  often  weigh- 
ing four,  five,  and  six  pounds. 

*j[  Early  White  Muscadine. — This  is  a  variety  of  the 
Chasselas,  and  in  no  way  distinguishable  from  the  White, 
or  Chasselas  of  Fontainebleau,  except  in  the  time  of 
ripening,  which  may  be  ten  days  earlier.     I  have  culti- 


THE  CULTUEE  OF  THE  GRAPE.         31S 

vated  several  other  varieties  of  French  grapes,  sent  over 
as  distinct,  but  cannot  discover  any  difference  in  them 
from  the  above ;  all  the  White  Chasselas  grapes,  when 
perfectly  matured,  change  to  a  golden,  or  amber  hue, 
if  grown  in  a  situation  fully  exposed  to  the  sun.  Mr. 
Thompson  gives  twelve  synonymes  of  this  grape,  and 
classes  the  Chasselas  of  Fontainebleau  and  White  Chasse- 
las with  them.  But  there  is  no  question  that  the  grapes, 
cultivated  in  this  country  under  the  names  of  Royal 
Muscadine  and  Chasselas  de  Fontainebleau,  are  quite 
distinct. 

1  Jo-sling's  St.  Albany's. — Has  proved  to  be  Chasselas 
Musque. 

Sahib ee. — An  East  Indian  variety,  introduced  to  the 
Horticultural  Society's  Garden,  Turnham  Green,  by  Col. 
Sykes.  It  is  stated  to  be  an  abundant  bearer.  The 
bunches  are  said  to  be  large,  shouldered  like  the  Black 
Hamburgh,  and  quite  as  handsome ;  the  berries  are  oval, 
about  the  size  of  the  Muscats,  without  that  flavor,  and 
have  a  fine  rosy  tinge  on  the  side  next  the  sun. — Garden- 
ers' Chronicle,  1847,  page  511.  The  color  of  this  grape 
corresponds  somewhat  with  that  of  the  grape  described 
as  Queen  of  Nice. 

T  Bowker. — This  is  a  grape  raised  in  the   garden  of 

Joel  Bowker,  Esq.,  of  Salem,   Massachusetts,  from  the 

seed  of  the  Bloom  Raisin,  imported  from  Malaga.    It  is 

a  great  bearer,  the   fruit  handsome,  the  bunch  large, 

closely  set,  berries  roundish,  inclining  to  oval,  white,  and 

of  a  pleasant  flavor,  without  any  musk.     It  is  quite  as 

handsome  as  the  White  Hamburgh,  and  a  better  fruit  j 

it  succeeds  best  in  a  poor  soil. 
14 


314         THE  CULTURE  OF  THE  GRAPE. 

Corinth,  Black. — This  is  a  small  round  grape,  of 
second  quality,  from  which  is  made  the  black  currant  of 
commerce. 

Corinth,  White. — This  is  also  small ;  the  color  is 
white ;  from  this  grape  is  made  the  Sultana,  or  Seedless 
raisin.  According  to  Mr.  Thompson,  there  are  fifteen 
s\nonyrnes  of  this.  * 

Cornichon  Blanc. — A  grape  of  second  quality ;  it  is 
said  to  keep  well ;  the  skin  is  thick,  the  flavor  sweet,  and 
the  bunch  large  and  loose  ;  form  of  the  berries  elliptical. 
Mr.  Thompson  gives  fourteen  synonymes  of  this  variety, 
and  Mr.  Prince,  five. 

^  Be  Candolle. — This  grape  has  a  round  berry,  and  is 
of  a  reddish  color.  It  is  valuable  as  a  table  fruit ;  it 
ripened  in  my  grapery  in  1848,  and  has  very  large 
bunches. 

•f  Ferrar,  Black. — This  grape  was  received  from  Por- 
tugal. The  bunches  are  quite  large  ;  the  berries  are  oval, 
compact,  and  very  black,  of  medium  size ;  the  flavor  is 
peculiar,  not  unlike  that  of  the  cherry  ;  the  flesh  is  break- 
ing, or  crisp ;  it  is  not  generally  esteemed,  but  very  much 
liked  by  some.     It  is  a  very  handsome  variety. 

%  Black  Froniignan. — This  is  a  fine  early  grape,  of 
Muscat  flavor  ;  the  bunch  is  long,  the  berry  is  round  and 
black,  and  of  medium  size.  Mr.  Thompson  gives  thir- 
teen synonymes  of  it. 

Blue  Frontignan. — This  is  a  good  grape  of  a  slightly 
Muscat  flavor ;  the  berries  are  roundish,  and  not  so  large 
as  the  Grizzly,  or  White  Frontignan.  The  Violet  Fron- 
tignan and  Black  Constantia  are  synonymes  of  this. 

*ji  Grizzly  Frontignan. — The  bunches  are  of  a  good 


THE  CULTURE  OF  THE  GRAPE.         315 

size ;  the  berries  are  round  and  colored,  as  the  name  de- 
signates ;  it  ripens  early,  and  is  one  of  the  richest  Mus- 
cat-flavored grapes.  According  to  Mr.  Thompson,  there 
are  thirteen  synonymes  to  this. 

%  "White  Frontignan. — This  variety  has  bunches  often 
quite  large;  the  berries  are  round,  and,  when  fully  ri- 
pened in  an  exposure  to  the  sun,  are  of  an  amber  color. 
The  Black,  "White,  and  the  Grizzly  are,  in  flavor,  very 
much  alike,  when  grown  under  the  most  favorable  cir- 
cumstances, so  far  as  respects  quality  ;  but,  for  a  variety 
in  color,  it  is  desirable  to  have  the  three ;  the  Grizzly  is 
the  earliest  of  them.  The  synonymes  are  twenty-two  in 
number. 

Gros  Rouge  de  Provence. — The  bunches  are  loose  ;  the 
berries  roundish  and  black,  and  of  second  quality. 

Petersburgh: — A  black  grape,  with  loose  bunches  ;  the 
berries  are  round,  the  skin  thick,  and  the  flavor  sweet. 

^[  Lechmere's  Seedling. — Has  proved  the  same  as  Ma- 
cready's  Early  White. 

Grosse  Guillanme. 

Longford's  Incomparable. 

Schiras. — This  is  said  to  be  a  very  fine  grape  lately 
received  from  Persia. 

T  Poonah. — This  is  a  large,  late  black  grape,  very 
handsome,  and  of  second  quality. 

T  Morinet. — A  grape  recently  received  from  France. 
It  has  a  long,  loose  bunch,  with  oval,  white  berries ; 
fruited,  in  1848,  in  the  collection  of  Messrs.  Hovey 
'&  Co. 

1"  Macreadifs  Early  White. — This  is  a  new  variety  ; 
it  has  been  fruited  the  past  few  years.    It  is  a  white 


316         THE  CULTURE  OF  THE  GRAPE. 

grape,  with  an  oval  and  rather  small  berry.  I  do  not 
consider  it  any  better  than  the  Pitraaston. 

%  Portuguese  Muscat. — A  variety  of  the  Muscat  of 
Alexandria ;  it  is  more  musque-flavored,  and  sets  its 
fruit  better. 

T  De  Rhinelander. — This  is  a  white  grape,  and  said 
to  be  hardy ;  under  glass,  it  has  proved  not  unlike  White 
Chasselas. 

T  Cambridge  Botanic  Garden  Grape. — This  fruit  is 
black,  and  esteemed  by  many  as  quite  equal  to  the  Black 
Hamburgh ;  it  has  been  fruited  in  this  country  by  P. 
L.  Colt,  Esq.,  of  Paterson,  N.J. 

Barbarossa. — This  is  a  new  black  grape,  advertised 
for  sale  in  England.  It  is  represented  as  having  berries 
as  large  as  the  Hamburgh. 

*][  Gross  Bleu. — A  new  grape,  very  like  the  Black 
Hamburgh.  Messrs.  Hovey,  who  have  fruited  it,  state 
the  foliage  to  be  quite  different,  however. 

^f  Gross  Gromier  du  Cantal. — Parsons  &  Co.,  of 
Flushing,  near  New  York,  have  fruited  this  variety. 
They  represent  it  as  of  second  quality,  but  a  great 
bearer ;  color,  foxy  purple ;  berries  a  little  larger  than 
the  Red  Chasselas.  From  the  first  description  of  this 
new  grape  in  Europe,  I  have  been  of  opinion,  that  it 
would  prove  a  synonyme  of  De  Candolle,  or  Flame 
Colored  Tokay. 

•f  Chasselas  de  Florence. — This  new  grape  was  proved 
in  Hartford,  Conn.,  last  season,  (1852,)  in  the  grapery  of 
Charles  L.  Porter,  Esq.  This  gentleman  says,  "  It  is  a 
fine  Chasselas,  equal,  perhaps,  to  the  Bar  Sur  Aube,  and 
of  the  same  character." 


THE   CULTUEE   OF  THE   GRAPE.  317 

T  Muscat  Fleur  d' 'Orange. — This  grape  came  from 
the  French  gardeners,  who  spoke  of  it  as  the  best  of  all 
Muscats.  So  far  as  the  first  year's  trial  is  any  evidence, 
it  is  hardly  worth  cultivation.  The  terries  are  oval, 
with  a  little  musky  flavor ;  skin  less  thick  than  the  Mus- 
cat of  Alexandria,  color  the  same.  It  cracks  a  good 
deal,  and  seems  to  partake  of  the  character  of  the 
Musque  Chasselas.  This  fruited  in  1852,  in  the  collec- 
tion of  Mr.  Porter,  who  furnished  me  with  the  above 
descriptions. 

Bronze  Gh^ape. — This  name  is  given  to  a  fruit  seen  and 
eaten  in  Syria  by  J.  V.  C.  Smith,  M.D.,  of  Boston,  who 
saved  the  seed  and  brought  them  to  this  country,  pre- 
senting them  to  the  Massachusetts  Horticultural  Society 
for  distribution.  I  raised  several  vines  from  the  seed 
coming  to  me.  Having  compared  the  foliage  with  the 
Syrian,  Muscat  of  Alexandria,  and  Queen  of  Nice,  kinds 
which  I  thought  it  most  probable  to  be,  find  it  quite  un- 
like either  of  them,  and  the  chances  are  in  favor  of  ob- 
taining a  new  and  valuable  variety. 

*{Miisquc  Vcrdel. — This  is  a  seedling  of  my  own,  a 
cross,  naturally,  of  Verdelho  and  Grizzly  Frontignan,  and 
partakes  of  the  marked  peculiarities  of  these  grapes, 
being  musque-flavored,  and  having  the  thin,  rich  pulp  of 
the  Verdelho.  Thus  far,  the  berry  has  been  rather 
small,  under  size,  butf  as  it  yearly  improves,  hope  it  may 
prove  valuable. 

Seedlings. — I  have  many  seedlings  not  named,  that 
have  fruited  the  past  years  of  1850,  to  1852,  inclusive. 
They  resemble  the  White  Chasselas  and  Black  Ham- 
burgh, generally ;    one,  from  seed  of  Wil  mot's   Black 


318         THE  CULTURE  OF  THE  GRAPE. 

Hamburgh,  is  very  handsome,  but  more  sour  than  the 
original.  Mr.  Amos  W.  Stetson,  of  East  Braintree, 
Mass.,  has  many  seedlings  from  the  foreign  varieties 
coming  into  fruit.  This  gentleman  exhibited  a  bunch 
last  season  from  seed  of  the  Grizzly  Frontignan,  no 
doubt  crossed  with  the  Black  Hamburgh.  It  ripened 
early ;  was  very  black,  medium  sized,  and  of  rich, 
sprightly  musque  flavor.  Several  other  persons  have 
seedling  vines  coming  into  bearing,  and  a  few  years  will 
show  if  we  have  anything  to  hope  from  these  efforts  of 
hybridizing.  These  same  gentlemen  have,  many  of  them, 
Hybrid  Grapes  in  bearing,  or  coming  into  fruit  this  sum- 
mer of  1853,  of  crosses  between  the  Yitis  Yinifera,  or 
European  sorts,  and  the  Yitis  Labrusca,  or  American 
species.  Judging  from  the  variety  of  wood  and  foliage  of 
these  new  grapes,  it  does  seem,  that  the  prospect  is  very 
good,  that  we  shall  soon  have  native  hardy  grapes  that 
will  ripen  in  open  culture.  Some  of  these  will  be  de- 
scribed in  the  list  of  American  species. 

Yitis  Labrusca.- — There  are  several  American  species 
of  the  grape,  according  to  Prince ;  and  the  same  author 
gives  over  one  hundred  varietiesr  of  this  species.  For 
general  cultivation,  the  first  two  on  the  list  are  the  most 
valuable  ones. 

Isabella. — This  is  a  native  of  South  Carolina.  Mr. 
Prince,  in  his  Treatise  on  the  Yine,  says  that  this  grape 
is  named  in  honor  of  Mrs.  Isabella  Gibbs,  who  introduced 
it  into  cultivation  in  New  York.  The  berries  are  black 
and  oval ;  the  bunches  are  of  a  medium  size ;  it  has  a  foxy 
flavor. 


THE  CULTURE  OF  THE  GRAPE.         319 

Catatoba. — This  grape  is  said,  by  Mr.  Adlum,  to  be 
a  native  of  Maryland.  It  is  one  of  the  hardiest  and  most 
productive  of  the  American  varieties.  The  berries  are 
red,  or  purple,  inclining  to  black.  These  two  varieties 
are  now  so  extensively  cultivated,  and  their  good  qualities 
as  table  fruit  and  for  wine  are  so  well  established,  that  it 
is  unnecessary  to  say  more  of  them.  It  also  has  the  foxy 
flavor,  and  requires  a  longer  season  than  the  Isabella. 

Bland. — This  is  one  of  the  best  native  grapes.  It  has 
less  of  the  foxy  flavor  than  the  Isabella  and  Catawba;  it 
is  not  a  great  bearer,  and  will  not  ripen  in  Massachusetts. 

Diana. — A  seedling  raised  in  Massachusetts  from  the 
Catawba.  It  resembles  its  parent,  and  is  ten  days  earlier, 
and  will  ripen  in  seasons  when  the  Isabella  and  Catawba, 
similarly  situated,  will  not;  a  strong  recommendation  in 
its  favor. 

Flsinghurgh. — A  good  flavored,  very  small  grape. 
This  is  valued  by  many  for  the  table  ;  it  is  free  from  the 
foxy  flavor. 

Lenoir. — A  very  excellent  table  grape ;  perhaps  supe- 
rior to  any  of  those  described.  It  is  believed  to  be  a 
seedling  of  the  Burgundy  grape.  It  has  very  much  the 
habit  of  a  foreign  vine.  The  bunches  are  very  handsome, 
large,  compact,  and  not  much  shouldered." — Downing "s 
Fruits  and  Fruit  Trees  of  America.  This  grape  is  not 
known  much  in  Massachusetts. 
»  Norton's  Virginia. —  Vitis  JVbrtoni,  Prince,  (small. 
•  A  native  of  Richmond,  Virginia ;  said  to  be  a  cross  be- 
tween the  Bland  and  Miller's  Burgundy  ;  it  was  raised 
by  Dr.  1ST.  Norton.  Mr.  Downing  says  it  is  very  produc- 
tive in  the  garden,  or  vineyard,  especially  at  the  south, 


320         THE  CULTURE  OF  THE  GRAPE. 

where  many  kinds  rot.  In  Massachusetts,  it  is  a  small 
bearer  compared  with  the  Isabella ;  this  may  be  owing 
to  the  wood  of  the  vine  not  ripening  perfectly,  in  conse- 
quence of  the  shortness  of  the  season. 

Ohio. — This  grape  has  been  introduced  into  cultivation 
by  ]ST.  Longworth,  Esq.,  of  Cincinnati.  The  bunches  are 
large  and  long,  the  berries  small,  round,  and  black,  the 
flesh  tender,  juicy  and  sweet. 

Scuppernong. — Is  a  distinct  species  found  growing  wild 
from  Virginia  to  Florida  ;  there  are  two  kinds,  the  black 
and  white.  .  The  bunches  are  small,  usually  of  five  or  six 
berries,  which  are  large  and  round.  It  is  quite  tender, 
and  will  not  live  at  the  north.  See  description  of  this  in 
North  Carolina  vineyard  account,  and  in  Florida  vineyard 
culture.  The  Honorable  A.  G.  Semmes,  of  Quincy,  Flori- 
da, says  this  grape  is  a  native  of  Greece,  and  is  known 
there  as  the  Alaric,  and  that  the  richest  wines  are  made 
from  it. 

Missouri. —  Vitis  Missouriensis,  Prince.  A  grape 
used  for  making  wine  in  Ohio. 

Herbemontfs  Madeira. — Used  also  for  making  wine. 

Alexander's. — A  wine  gra]3e,  native  of  Pennsylvania. 

Sage. — This  grape  was  found  by  Mr.  Henry  E.  Sage,  of 
Portland,  Connecticut,  growing  wild  on  the  margin  of  a 
small  stream,  and  was  removed  by  him  to  his  garden,  as 
early  as  1811.  It  is  represented  to  be  near  a  lilac  color. 
From  Mr.  William  Leonard,  of  the  Shaker  Society,  I  re- 
ceived two  vines,  and  an  account  of  the  fruit  and  of  the 
well-established  reputation  which  it  has  in  the  vicinity 
where  it  was  found.  Mr.  Leonard  made  a  visit  to  the 
place,  and  saw  the  plant  in  fruit;   he  measured  some 


THE  CULTURE  OF  THE  GRAPE.         321 

berries,  which  lie  found  four  inches  in  circumference. 
At  the  nurseries  of  the  Shaker  Society,  Harvard,  vines 
of  this  grape  may  be  found  on  sale,  and,  probably,  at  the 
farm  of  Mr.  Sage,  Portland,  Connecticut.  The  foliage 
blighted  badly  in  my  garden  in  July,  1848.  In  the  au- 
tumn of  1852,  Mr.  Sage  sent  me  a  quantity  of  the  fruit 
of  this  vine.  It  is  the  best  Fox  Grape  I  have  ever  eaten, 
and,  when  fully  ripe,  has  but  little  pulp.  It  will  be 
esteemed  by  those  fond  of  the  peculiar  flavor  of  our 
native  grapes,  and  disliked  by  others  of  opposing  tastes.* 

*  The  following  are  extracts  from  two  letters  of  Mr.  Sage  to  Mr.  Leonard, 
giving  its  history,  etc. : — 

"  Portland;  Oct.  1st,  1846. — The  vine  was  taken  from  the  margin  of  a 
small  stream,  in  quite  a  secluded  spot,  some  thirty-five  years  since,  and  has 
been  a  constant  bearer  many  seasons,  yielding  in  great  profusion. 

<:  Perhaps  -I  shall  be  considered  selfish,  but  must  say  they  are  the  richest 
flavored  grapes  I  have  ever  tasted.  The  pulp  is  very  soft  and  juicy.  They 
commenced  ripening  about  two  weeks  since,  and  are  now  dead  ripe ;  they 
will  not  drop  from  the  vine  when  ripe,  as  many  grapes  do,  but  will  remain 
(unless  gathered,)  until  they  get  perfectly  dry,  and  their  flavor  is  so  very 
rich,  that  a  few  bunches,  in  a  room,  will  perfume  it  for  months.  For  mak- 
ing jelly  they  are  not  surpassed.     H.  E.  Sage." 

"Portland,  April  8th,  1848. — I  this  day  received  your  line  requesting  in- 
formation about  the  'Sage  Grape.'  In  answer  to  your  inquiry,  'Is  it  a 
great  and  constant  bearer?'  I  would  say  it  is  a  constant  bearer,  and  would 
be  a  prolific  one,  were  it  not  for  the  rose  bugs,  which  have  almost  wholly 
destroyed  them  for  some  years ;  it  always  blossoms  full,  and,  just  at  this 
stage,  the  bugs  appear  to  make  their  havoc. 

"  Seasons  when  not  destroyed,  the  vine  has  been  borne  down  with  the 
fruit,  probably  as  many  as  twenty  bushels  have  been  gathered  from  the 
vine  which  you  saw;  the  bunches,  in  such  seasons,  are  large  and  full;  the 
berries  very  round,  and  their  average  girth  three  inches,  and  many  of  them 
much  larger. 

"  The  soil  of  my  garden  is  rather  of  a  dry,  loamy  nature,  and  brings  forth 
vegetation  pretty  early.  I  have  never  used  any  kind  of  manure  for  my 
vine,  and  have  scarcely  taken  the  trouble  to  build  a  place  for  it  to  run 
upon. 

"I  would  recommend  rather  a  dry  soil  for  its  cultivation,  and  in  a  situa- 
14* 


322        THE  CULTURE  OF  THE  GRAPE. 

Shurtleff^s  Seedling.— The  description  of  tins  grape  is 
in  the  words  of  Dr.  Shurtleff,  who  furnished  the  account, 
at  my  request,  for  this  purpose.  A  gentleman  who 
fruited  this  last  year,  represented  it  as  being  very  good. 

"  It  came  up  in  my  garden  in  Brookline,  in  1837.  The 
plant  was  of  a  delicate  and  slow  growth  ;  it  fruited  on  the 
fourth  year,  and,  on  the  fifth,  it  bore  about  four  quarts  of 
grapes  of  superior  flavor ;  and  the  berry  was  of  a  good 
size,  perfectly  round,  about  the  size  of  a  Muscadine ;  the 
bunches  of  moderate  bigness,  and  well  set  (unlike  the  wild 
fox  grape)]  the  stem  pressed  out  like  the  Isabella ;  the 
color  black,  with  a  peculiar  ray,  like  the  spokes  of  a  wheel, 
running  from  the  stem  to  the  eye  of  a  lighter  shade,  the 
whole  grape  covered  with  a  bloom  ;  it  puts  out  two  or 
three  weeks  later  than  the  Isabella,  and  ripens  two  or 
three  weeks  earlier.  The  vine  is  a  small  grower,  and 
lives  with  me  without  protection  ;  it  is  situated  on  a 
southeast  angle  of  my  house.  The  third  year  of  bearing, 
it  was,  unfortunately,  split  near  the  ground,  and  the  pros- 
pect of  a  good  crop  blasted.  I  have  several  young  vines 
which  will  probably  bear  this  year.  The  fruit  is  free  from 
any  foxy  taste  or  pulp.  I  think  it  far  superior  to  any 
native  grape  that  I  have  seen.  I  do  not  know  from  what 
seed  it  originated,  whether  from  native  or  imported  ;  it 

tion  where  the  sun  would  strike  it  fair ;  the  south  side  of  a  building  would 
be  preferable,  and,  if  the  soil  is  rich,  I  think  it  will  do  as  well  without  ma- 
nure as  with  it.     I  believe  the  dryer  the  soil,  the  sweeter  will  be  the  fruit. 

"A  vine  which  was  cultivated  from  a  plant  from  my  garden,  four  years 
ago,  bore  profusely  last  season,  and  flourishes  beyond  calculation ;  it  is 
placed  on  the  south  side  of  a  house,  and  forms  an  arbor  to  the  entrance  of 
two  tenements.' 

"In  great  haste,  dear  sir,  I  believe  I  have  answered  your  inquiries. 

"  Henry  E.  Sage." 


THE  CULTURE  OF  THE  GRAPE.         323 

appears  to  partake  of  the  Sweetwater  and  Isabella  in  its 
rich  flavor.  S.  A.  Shttrtleff." 

The  foliage  of  this  grape  would  indicate  that  it  originated 
from  an  American  variety. 

Dr.  Shurtleff  has  another  grape.  It  originated  at  Car- 
ver, on  a  farm  belonging  to  this  gentleman  (and  which 
has  always  been  in  the  possession  of  his  ancestors,  since 
the  settlement  of  the  country).  It  was  found  in  the 
woods,  far  from  any  other  viue.  The  foliage  indicates 
this  to  be  a  seedling  from  an  American  variety. 

Naumkeag. — A  seedling  grape  raised  from  the  Isabella 
by  Mr.  Bowker,  of  Salem,  which  fruited,  the  first  time, 
(in  1848,)  appears  to  have  good  qualities.  It  bore  a  large 
crop,  which  ripened  rather  earlier  than  its  parent ;  the 
bunches  resemble  it  in  form  and  flavor;  it  has  a  pulp 
also  ;  the  berries  are  above  medium  size,  round,  and  of  a 
clear  red,  with  a  slight  bloom. 

Mr.  Amos  ~W.  Stetson,  of  East  Braintree,  Massachusetts, 
has  several  seedling  vines  of  promise ;  they  are  hybrids. 
The  female  plant  used,  being  a  large  native  red  grape  of 
the  forest,  impregnated  with  the  pollen  of  Black  Ham- 
burgh, Sweetwater,  Catawba  and  Isabella. 

He  numbers  them  one  to  six.  Number  four  ripened 
its  fruit  early  in  September,  fourteen  days  sooner  than  the 
Isabella ;  they  are  represented  as  being  very  hardy,  great 
growers,  and  very  prolific.  The  fruit  resembles  the  Isa- 
bella, the  bunch  and  berry  being  in  shape  and  size  like 
it.  The  fox  flavor  of  the  native  is  retained,  probably  in 
a  greater  degree  than  most  people  would  like. 

Another  cross  upon  this,  of  the  foreign  kinds,  would 
probably  produce  a  hardy  fruit,  with  less  of  this  fox  flavor, 


324        THE  CULTURE  OF  THE  GRAPE. 

and  the  seeds  of  it,  without  foreign  impregnation,  would, 
most  likely,  yield  other  varieties,  as  a  fruit,  when  it  has 
once  sported  from  the  original,  is  almost  sure  to  continue, 
generation  to  generation,  to  do  so. 

Early  Amber,  is  the  name  given  to  a  native  grape  re- 
cently brought  to  notice  by  the  Shakers  at  their  nurseries, 
Harvard.  The  specimens  of  fruit  sent  me,  closely  resem- 
bled the  Rose  Chasselas,  and  were  free  of  pulp  and  fox 
flavor.  It  is  the  best  native  fruit  that  I  have  yet  met 
with.  It  is  said  to  be  hardy,  not  subject  to  mildew,  and 
several  weeks  earlier  than  the  Isabella.  If,  on  extensive 
trial,  all  this  prove  true,  we  have  an  invaluable  acquisition. 

Wm.  W.  Valk,  M.D.,  of  Flushing,  Long  Island,  New 
York,  has  succeeded  in  raising  a  grape  of  much  promise, 
by  hybridization.  He  fertilised  the  Black  Hamburgh 
with  the  pollen  of  the  Isabella,  differing  from  the  plan 
pursued  by  Mr.  Stetson  and  myself.  We  used  the  Isa-. 
bella  and  native  wild  grape  as  the  female,  and  fertilised 
with  the  Black  Hamburgh  and  other  foreign  kinds. 

Dr.Valksays  it  is  hardy,  the  fruit  is  thin  skinned,  with 
a  soft  and  pleasant  pulp,  wholly  unlike  the  Isabella,  and 
equal  to  the  Hamburgh  in  every  thing  but  size.  The 
foliage  resembles  the  Hamburgh,  though  some  think  it 
distinct. 

There  are  several  other  native  American  seedlings  in 
this  vicinity,  which  are  recommended  by  persons  who 
have  eaten  the  fruit.  As  they  have  not  been  proved  in 
garden  cultivation,  it  is  deemed  best  not  to  enumerate 
them. 


THE   CULTURE   OF  THE   GRAPE.  325 


CONCLUSION 


The  grape  vine,  in  Italy,  and  in  Spain,  and  the  islands 
of  the  Mediterranean,  as  also  in  its  native  position,  is 
found  to  be  a  plant  attaining  great  age  and  size  ;  not- 
withstanding this,  the  cultivators  of  France  have  so 
changed  its  characteristics,  that,  in  some  districts  there, 
by  their  skill,  you  may  find  it  brought  almost  to  the  con- 
dition of  an  annual ;  two  or  three  years  being  the  usual 
time  at  which  they  are  renewed  by  layering,  and  being 
so  close,  that  it  is  with  difficulty  you  can  pass  among 
them. 

With  regard  to  soil,  thejT  present  as  striking  a  contrast ; 
they  are  successfully  cultivated  in  vineyards,  where  there 
appears  scarcely  soil  sufficient  to  retain  moisture  enough 
to  keep  life  in  the  plant ;  vineyards,  enjoying  equally 
good  reputations,  are  situated  where  the  soil  is  a  rich 
loam. 

Climate  and  exposition,  as  well  as  soil  and  manure, 
have  a  great  bearing  on  this  cultivation.     What  these 


326  THE  CULTURE  OF  THE  GRAPE. 

effects  are,  I  trust,  has  been  (in  the  language  of  others, 
and  by  notes  of  my  own,)  made  sufficiently  intelligible 
to  be  made  of  practical  utility.  If  this  has  been  ac- 
complished, my  object  in  preparing  this  Treatise  has 
been  attained.  That  the  cultivation  of  the  grape,  in 
these  United  States,  is  to  be  vastly  increased,  there  can 
'  be  no  question.  How  far  European  theories  and  modes 
of  cultivation  may  be  suitable  here,  is  yet  to  be  proved. 
That  the  grape  is  susceptible  of  an  almost  endless  di- 
versity of  the  modes  of  cultivation,  has  been  fully  es- 
tablished. 


INDEX. 


Bones,  good  effect  of,            ... 

PAGE 

252 

Border,  compost  for,  (See  Soils  for  grape-house  borders,) 

45,  46 

covering  for,             .             .       62,  65,  69,  81,  83, 

,  94,  137,  140,  255 

drain  for,            ..... 

44,  71 

heating  of,                .... 

.     75,  81,  90,  95 

preparation  of,    . 

43,  53,  54,  65,  71 

renovation  of,           . 

64,  110 

the  growth  of  vines,  and  general  effect  of  differently  made 

borders,       ..... 

289,  290,  293 

Conclusion.                 ..... 

325 

Difficulties  of  forcing  in  winter  in  New  England, 

7,  139,  140 

Diseases  of  the  grape  vine: — effect  of  over-cropping, 

124 

effect  of  sudden  changes, 

9 

mildew  and  blight, 

119 

rot, 

.       209,  212 

rust,  . 

119 

shrivel,     . 

98  to  110,  124 

Drains  for  border,  how  made, 

44 

substitute  for,       ..... 

89 

Florida  culture,          ..... 

232 

Forcing  the  vine,            .             .             .            66,77,81,: 

114,  116,  122.  125 

difficulties  of,         . 

8,  139,  140 

remarks  on, 

135 

rules  for  managing  the  forcing-house, 

137  to  146 

Furnace,  how  constructed, 

36 

view  of,            ....            . 

40 

Glass,  burning  of  the  vine, 

258 

Glass-houses,  cost  of,      . 

30,  32,  33,  34 

house  for  forcing,  and  the  hot-house,  difference  in  them,      135 

how  constructed, 

24 

of  what  form,       .... 

21,  22 

view  of  lean-to  house, 

31 

view  of  span-house,  (frontispiece.) 


328  INDEX. 

I' AGE 

Grapes,  descri ption  of  American  varieties,         .  .  .     318  to  321 

description  of  foreign  varieties,        .  .  .  297  to  318 

new  kinds,  how  to  raise,  ....  149 

thinning  of  berries,  .  .  ..  .  122,123 

varieties  for  the  cold  grapery,  .  .  .  299 

varieties  for  cultivation  in  the  open  air,  155,  158,  194,  196, 197,  20], 

206,  212. 
varieties  for  cultivation  at  the  south,  .  .  .        207 

varieties  for  forcing-house,  .  .  '.  .  299 

varieties  for  general  planting,  ....         297 

varieties  for  the  retarding-house,  .  .  .  297 

Grape-house,  how  situated,  .  .  .  .  .     19,  20 

Grape  vine,  age  of,         .  .  .  .  .  .  15 

age  of,  for  planting,       .  .  .  .  .         112 

bleeding  of,  .  .  .  .  .  138 

composition  wash  for  killing  insects,     .  .  .         120 

cultivation  in  the  grapery  for  five  years,     .  .    114  to  130 

cultivation  in  the  open  air,         .  .    ■  .         155 

cultivation  in  the  retarding-house,  .  .  .  147 

cultivation  of,  in  pots,    .  .  .  .  .         145 

early  fruiting  of.      .  .  .  .  .86,  89 

forcing  of,    "    .  .       66,  77,  80,  114,  116,  121,  136  to  147 

fruit,  proper  quantity  to  ripen,       122,  125,  130,  157,  247.  268, 

272,  273. 
grafting  of,  ...  113, 

history  of,  ....  . 

how  cultivated  in  the  greenhouse, 
how'protected  in  the  grapery  in  winter, 
how  raised,  .  ... 

how  to  plant  in  grapery,  (See  Planting.) 

how  to  plant  in  the  vineyard,   . 

how  to  protect  from  the  frost  in  the  open  air, 

how  trained  in  grapery,  (see  Training.) 

how  trained  in  the  vineyard,  181,  195,  204, 

limit  to  its  successful  cultivation,     . 

pruning  of,  (See  Pruning.) 

pruning,  representation  of,         .  .         115,  155,  219,  234 

rapid  growth  of,      .  .  .  .  .  87 

remarkable  for  age  or  size,  etc.,  .  .  130,134 

vineyard,  cultivation  of,  in  U.  S.,    .  .  .    158  to  219 

vineyard  cultivation,  European  systems,  .         161  to  190 


198,  203, 

215 

11 

120 

117, 

120 

.  73,  90, 

218 

179,  198, 

202 

156 

116 

213,  216, 

217 

15,  18, 

178 

INDEX.  329 


Grape  vineyards,  manuring  of,  .  .  •  50,186,187 

watering  of,  ....  77,  116,  121,  122,  141 

Guano,  how  to  be  used,  .....        146,  252 

Heating  apparatus,  advantages  of  a  furnace  when  not  intending  to 

force,  .  .  .  .  .  .  .         134 

36 

38,  140 

39 

.     120,  127,  153 

120,  127.  145,  153,  199 

.  '         .  7 

3 

124 


furnace, 
hot-water  pipe, 
Polmaise  system, 
Insects,  how  to  destroy, 

injurious, 
Introduction  to  first  edition, 
to  third  edition, 
Leaves  never  to  be  thinned, 
Liquid  manures,  (See  Manures.) 

Manures,  do  they  affect  the  flavor  of  the  fruit,  .  .  253 

for  the  vine,     48  to  50,  54,  56  to  59,  62,  72,  164,  166  to  175,  182 

to  187,  189,  190,  197. 

good  or  ill  effect  of,  ...  263,  293 

liquid,  .  .  .  .  51,  54,  58,  173  to  175,  293 

remarks  on  the  use  of,        .  .  .  243  to  294 

slaughter-house,  what  it  is,    .  .  .  .  61 

Mildew,  remedy  for,  .....     118.  123,  156 

training  to  prevent,       .....  230 

what  it  is,  ......        119 

Planting, 74,  111,  190 

at  what  age  of  the  vine,     .  .  .  .  .113 

at  what  time,  ....  112,  113,  190 

Pruning,         75,  84,  120,  127  to  130,  140,  147,  157,  191,  213,  217,  219,  234 

different  systems  of  pruning  and  training  explained,  219,  234 

representation  of,  .  .  .         115,  155.  219  to  234 

Rain,  quantity  of,  .  .  .  .  .  S9,  90 

Retarding-house,  how  to  manage,     .  .  .  .  .147 

list  of  vines  for,  ....  296 

Shanking  and  shrivel,  .  .  .  98  to  111,  124,  125,  139 

Shells,  the  object  in  using,  .  .  .89,  90,  264,  265 

Soil,  effect  of  dry  or  wet  upon  the  vine,        .  .  .  .195 

requisite  for  the  vine,  .  .  .  .  .45, 46,  249 

Soils  for  grape-house  borders,  A.  Forsyth.     .       *    .  .  .  53 

Abercrombie,  .  .  172 

C.  M.  Hovey,  .  .  .246 

Charles  Mcintosh,      .  .  55 


330 


INDEX. 


Soils  for  grape-house  borders,  Clement  Hoare, 

De  la  Quintiney, 
Gardeners'  Chronicle, 
James  Roberts, 
Jasper  Wallace, 
John  Rogers, 
Mr.  Hutchison, 
Mr.  Loudon, 
S.A.M., 
Speechly's, 

Soils  for  vineyards, 

Temperature  of  the  forcing-house, 
of  the  grapery, 
of  the  greenhouse, 

Training,  representation  of, 

the  vine,  .  .  .         191, 

Trellis  for  the  vine,  how  made, 

Underbill,  Dr.  R.  T.,  letter  from,      . 

Vineyards,  exposition  for, 

Watering  the  vine, 

Weather,  difference  of, 


FAGE 

55 

56 

57,  58  to  18 

.    71,  12 

53 

53 

267 

54 

53 

47 

185,  188,  196,  217,  231 

137  to  146 

125,  126 

120 

.      115,  155,  219,  234 

195,  204,  213,  217,  219  to  234 

192,  205,  213 

240 

160,  161,  217 

.     77,  116,  121,  122,  141 

89 


162  to 


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As  Practised  at  the  Present  Time  at  the  Royal  Veterinary  College,  and  from  Twenty 
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A  Descriptive   and   Historical  Account  of  Hydraulio  and  other  Machines  for  Raising 
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The  Rose  Manual. 

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Catechism  of  Agricultural  Chemistry  and  Geology. 

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Chemistry  Applied  to  Agriculture. 

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British  Husbandry. 

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Practical  Treatise  on  the  Grape  Vine. 

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A  gricultural  Chemistry. 

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Sportsman's  Liorary. 

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Cottage  Residences. 

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Chaptal's  Agricultural  Chemistry, 

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American  Husbandry. 

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Gardener's  Dictionary. 

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Journal  of  Agriculture. 

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Downing's  Horticulturist. 

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The  Complete  Produce  Reckoner, 

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The  American  Shepherd. 

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The  Principles  of  Agriculture. 

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Lectures  to  Farmers  on  Agricultural  Chemistry. 

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The  Complete  Farrier. 

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The  Complete  Cow  Doctor. 

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Milch  Cows. 

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A  Home  for  All ; 

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The  Farmer's  Instructor. 

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European  Agriculture, 

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Elements  of  Practical  Agriculture. 

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The  American  Angler's  Guide. 

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Theory  and  Practice  of  Agriculture. 

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Agriculture  for  Schools. 

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Youatt  on  the  Horse'. 

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Clater's  Farrier,    so  cts. 
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The  Trees  of  America. 

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American  Flower  Garden  Directory. 

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The  American  Cattle  Doctor. 

By  G.  H.  Dodd„    1  vol.  81. 

Maury's  Navigation. 

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Works  of  Thomas  Dick. 

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Compendium  of  English  Literature. 

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Designed  as  a  text-book  to  the  higher  classes  in  Schools  and  Academies,  as  well  as  for 
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An  Elementary  Treatise  on  Statics. 

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Harrison  on  the  English  Language. 

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The  Progressive  Farmer. 

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The  American  Florist's  Gnide. 

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Agricultural  Dynamics. 

By  J.  J.  Thomas. 


St  Joseph's  college 
ouse  Library 


•  - ■  ■  >  College 

House  Library 


